Burgenland Kipferl are very tasty, a little bit challenging, Christmas cookies filled with sugared beaten egg whites with ground walnuts. What you need to keep in mind when baking them, you can learn here!
For years, I’ve been on the lookout for a new cookie recipe that will blow my mind. This is it! I haven’t tried a new cookie in a long time that tasted as great as these Burgenland Kipferl (or Burgenländer Kipferl).
Burgenland is the easternmost state in Austria. As such, being on the Hungarian border, it is also heavily influenced by Hungarian cuisine. If you know Hungarian and Austrian cuisine and bite into these Kipferl, you really feel it (at least that’s what I feel like). These cookies are simply to die for.
I have a very diverse, critical review board here in Mumbai consisting of: In-laws, Aunt-in-law, Wife, 2 daughters of my own (1 and 4), Sister-in-law and a nephew (5). With all(!) these cookies were a hit.
The only bummer is that the dough is a bit difficult to work with because it is so soft.
The dough
But if you keep your mind off of trying to win a beauty contest, the dough isn’t that hard to work with. I also got into the habit towards the end of rolling it out very slowly with pressure. It was a little easier that way.
As you can see in the video, I just kept patching the dough and I didn’t care on the 3rd sheet of cookies anymore if it was perfectly the same thickness everywhere. The only thing you really need to pay attention to is separating it from the board with a palette knife or large kitchen knife before rolling. It’s very easy to do and makes it easier for you to roll it. I also used the knife to help roll it in, this way the dough doesn’t accidentally tear and it was much easier.
The Burgenländer Kipferl rise unevenly in the oven. So you can’t tell at all how accurately you worked beforehand, and you don’t have to. Leave about 2-3 cm space between the cookies because of the rising on the tray.
Characteristics of the Burgenland Kipferl
These cookies have 2 characteristics: it is a cold yeast dough without a warm rising time (I have never done this before). In addition, the beaten egg whites with the sugar is beaten over a water bath. Here I have to ask my mom why the water bath is necessary. I suppose it makes it a little firmer and more stable in further processing. Make sure that you beat the beaten egg whites until they are fluffy, then gradually add the powdered sugar by the spoonful.
In the end, it was a bit of work and it’s not a beginner recipe, but if you have a little patience and skill you’ll have great cookies! But really pack them in an airtight container. My box was a bit big, so unfortunately they lost a bit of flavor. But still taste very tasty!!!
Burgenland Kipferl – An East Austrian christmas cookie speciality
Ingredients
For the dough
- 60 ml milk
- 30 g yeast alternatively 10 g dry yeast
- 2 tsp sugar
- 400 g flour
- 250 g butter
- 3 egg yolks
- 1 pinch salt
For the filling
- 250 g icing sugar
- 200 g walnuts ground
- 3 egg whites
Instructions
The dough
- First, separate the 3 egg yolks from the whites. You will need the egg whites later.
- Then mix the milk (at room temperature, do not heat), yeast and sugar.
- Immediately afterwards, add the flour, butter, 3 egg yolks and salt and knead the dough.
- Now divide the dough into 3–4 parts.
- This is a cold yeast dough, which means that it is not placed in a warm place to rise, but is now placed in the refrigerator for 30-40 minutes to rest.
The filling
- First, sift the powdered sugar so that it is nice and fine.
- Then whip the 3 egg whites together with the powdered sugar over steam. To do this, simply take a small pot of water, put it on low heat on the stove and as soon as it steams: put the mixing bowl on top and then whisk with the hand mixer until nice and frothy. Slowly add the powdered sugar only when the egg whites are already firming up.
- Make sure the mixing bowl doesn't touch the water in the pot.
- Now fold the grated walnuts into the egg whites. Please do not stir any more, but really just fold in.
- Then preheat your oven to 200 °C.
Shaping and baking
- Roll out the dough into a thin rectangular shape and coat it with a thin layer of foam.
- Roll the dough into a roll.
- From this roll, cut half-mouths with a round cookie cutter (or a glass).
- Put them in the oven for 10 minutes without resting.
Please rate my recipe before you leave 🙂:
Notes
Recipe source: https://www.regionale-rezepte.at/de/rezept/539/Burgenlaender_Kipferl.htm
Baked with lots of love ♥ on From zero to curry.
