Nusskipferl, also known as nut crescents, are a classic Austrian pastry popular around the holiday season. These bite-sized treats are made from a combination of ground nuts, flour, butter, and sugar, and then shaped into crescent rolls and baked until golden brown. Once cooled, the nut crescents are dusted with powdered sugar, creating a delightful combination of flavors and textures. Whether you're looking for a festive addition to your holiday table or a sweet treat to enjoy all year round, nusskipferl are sure to satisfy your cravings.
Check out the recipes below so you can choose the best recipe for yourself!
NUSSKIPFERL (NUT CRESCENTS)
Make and share this Nusskipferl (Nut Crescents) recipe from Food.com.
Provided by truebrit
Categories Breads
Time 35m
Yield 48 crescents
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Mix yeast, flour, butter, sour cream and egg yolks thoroughly until dough is formed.
- Cover and let dough rest 1 hour.
- For filling beat egg whites until soft peaks form.
- Fold in nuts, sugar, and vanilla.
- Roll dough 1/8-inch thick.
- Cut out rectangles about 2 X 3-inches.
- Spread with 1 t of filling.
- Roll up jelly roll fashion.
- Place on greased baking sheets and curve to form crescents.
- Bake for 15 to 20 minutes, or until lightly browned.
- Cool on wire racks and store in airtight tins.
HUNGARIAN NUT CRESCENTS
Traditional Hungarian treats, very popular with kids and adults. Make sure you let the dough chill overnight to make it easier to work with. Prep time reflects overnight chilling.
Provided by Felix4067
Categories Dessert
Time P1DT20m
Yield 120 cresents
Number Of Ingredients 16
Steps:
- In a bowl, cut the butter and shortening into the flour until the mixture is crumbly.
- In a separate bowl, mix the yeast into sour cream, then add egg yolks and salt.
- Combine with the flour mixture.
- Mix until smooth and the sides of the bowl are clean.
- Form into a large ball and chill, covered, overnight.
- To make filling, mix walnuts, sugar, cinnamon, vanilla and stiffly beaten egg whites together in a bowl.
- To make egg wash mix egg yolk and few drops of water in a small bowl.
- Preheat oven to 350°.
- Sprinkle granulated sugar onto a pastry board.
- Divide the dough into six portions.
- Work with one portion at a time, refrigerating the dough you are not using.
- Roll out the dough to 1/8-inch thick and sprinkle with more sugar.
- Cut into 2 x 2-inch squares.
- Place a bit of the nut filling along one end of the square and roll up.
- Form into a crescent.
- Place seam side down on a greased cookie sheet.
- Paint with egg wash.
- Bake at 350° for 15-20 minutes.
- Remove from oven and cool on wire racks.
VANILLE KIPFERL II
The vanille kipferl originated in Austria, and they are also very popular in Switzerland and Germany. The kipferl become even yummier after 2 to 3 days...but only for those who can resist long enough. If desired, the two ends of the kipferl can be dipped in warm chocolate and then left to cool.
Provided by Maya McNally
Categories World Cuisine Recipes European Austrian
Time 1h25m
Yield 30
Number Of Ingredients 9
Steps:
- In a large mixing bowl, combine flour and salt. Cut in the butter until the size of small peas and mix in with your hands.
- Mix 1/2 cup confectioners' sugar, the egg, 3 teaspoons of vanilla sugar, and ground almonds into the flour mixture. Place the dough in the refrigerator for 30 minutes.
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Divide the dough into several parts. Roll each section of dough into logs approximately 1/2 inch thick. Cut the logs into 1-inch pieces, and bend the pieces into a crescent shape (just like a croissant). Place the kipferl on the baking sheet and chill them for 15 minutes.
- Bake in the preheated oven until the edges are golden brown, 10 to 15 minutes. Let cool slightly.
- Combine 6 tablespoons confectioners' sugar and 1 1/2 teaspoons vanilla sugar and toss to mix.
- While still warm, carefully remove kipferl from the baking sheet and dip them in sugar to coat.
Nutrition Facts : Calories 109 calories, Carbohydrate 12.2 g, Cholesterol 13.3 mg, Fat 5.9 g, Fiber 0.9 g, Protein 2.4 g, SaturatedFat 2 g, Sodium 3 mg, Sugar 3.8 g
Tips:
- For even crescent-shaped cookies, use a sharp round cookie cutter.
- Make sure the dough is well chilled before shaping the crescents, this will help prevent them from spreading too much in the oven.
- To achieve a golden brown color, brush the crescents with an egg wash before baking.
- For a nuttier flavor, use a combination of chopped walnuts, pecans, and almonds in the filling.
- Serve the Nut Crescents warm or at room temperature, dusted with powdered sugar.
Conclusion:
Nut Crescents (Nusskipferl) are a delicious and festive holiday cookie that is sure to impress your friends and family. With their buttery, crescent-shaped dough and nutty filling, these cookies are a classic for a reason. Whether you are baking them for a special occasion or just because, these cookies are sure to be a hit.
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