Vanillekipferl - Baking Recipe for Hazelnut Vanilla Shortbread

Vegans, dieters and the health conscious should look away now. 

Though I can occasionally be found dabbling in vegan baking, in this weekend's ventures I made full use of butter, eggs, conventional flour and refined sugar to produce a batch of Vannillekipferl. These crescent-shaped, vanilla-flavoured shortbreads (originally an Austro-Hungarian import into the German cuisine) are a popular Christmas biscuit in German-speaking parts of Europe. Alongside the ubiquitous Stollen, they are synonymous with Christmas baking in Germany.

Vanillekipferl Baking Recipe

Vanillekipferl

Vanillekipferl are best described as a type of shortbread. With the inclusion of vanilla seeds  straight from a pod or vanilla extract / paste and chopped almonds or hazelnuts, the Vanillekipferl is a little more glamourous than the humble butter shortbread. 

Another Lentil Recipe: Red Lentil Curry with Pumpkin, Spinach, Brussels Sprouts...and whatever else I could find in the fridge

Unlike my baking experiment with red lentils, this was a rather more pleasant lentil experience...

Vegan Red Lentil and Pumpkin Curry

Red lentil stews are a failsafe, and during my three-week elimination diet, they were a staple. Stews are filling, flavoursome and suitable for all those with restrictive dietary requirements. In my case, this means gluten-free, soy-free and dairy-free.