Feine mürbe Schoko-Haselnuss Kipferl gehören auch zu Weihnachten. Diese Schoko-Plätzchen sind nicht süss, sondern sehr herb. Wer sie also süss will, muss mehr Zucker zugeben. Aber da wir ja auch “gesunde” Plätzchen backen wollen, habe ich meine so herb wie Zartbitterschokolade haben wollen. Ich benütze für die Kipferl die Silikon Formen, sie erleichtern auch hier wieder das Backen sehr.
************
Wonderful chocolaty short crust cookies, they really belong to the Christmas plate of cookies. These chocolate cookies are not sweet, they are quite similar in taste to semisweet dark chocolate. If you want them to be sweet you must add a lot more sugar. But I wanted them this way, as I like the dark chocolate. I used the silicone forms for the Kipferl and they come in so handy.
Für ca 80 Stück:
220 g Mehl
220 g gemahlene Haselnüsse
80 g ungesüsster Kakao
200 g weiche Butter
125 g Puderzucker
1 TL Vanillezucker
150 weisse Schokolade, geschmolzen als Dekoration
Die weiche Butter mit dem Puderzucker und Vanillezucker gut vermischen.
Die gemahlenen Haselnüsse, Mehl und Kakao Pulver dazu geben und alles schnell verkneten. Die Masse in die Mulden der Silikon Form drücken und im Ofen bei 180 C Grad 15-17 Minuten backen. Die Plätzchen 5-8 Minuten auskühlen lassen, bevor man sie aus der Form kippt (sonst zerbrechen sie) Die Kipferl auf ein Backpapier eng aneinander legen und ganz auskühlen lassen. Dann mit der geschmolzenen weissen Schokolade verzieren.
************
For approx. 80 Kipferl:
220 g Flour
220 g ground Hazelnuts
80 g unsweetened Cocoa
200 g soft Butter
125 g Icing Sugar
1 TL Vanilla Sugar
150 white Chocolate, melted for Decoration
Mix the soft butter with the icing sugar and vanilla sugar well. Mix in the hazelnuts, flour and cocoa powder. Push pieces of the dough into the molds of the silicone form and bake in the oven at 180 C for 15-17 minutes. Let them cool in the molds for 5-8 minutes, before turning over and spilling them from the molds (do not turn them over still hot, they will just break apart) Line the Kipferl up on a sheet of baking paper and let them cool completely. Then decorate them with the melted white chocolate.
![[Valid RSS]](https://pane-bistecca.com/wp-content/uploads/2024/05/valid-rss-rogers.png "Validate my RSS feed")
My grandmother used to make these cookies all the time. Of course, she didn’t have a silicone mold, so she would refrigerate the dough for about an hour and then shape them by hand, in the same way as one would make vanillakipferl. She would bake them at a lower temperature (150°C) for a longer time (30 min) to prevent burning. I make them the same way today. She also used grated chocolate instead of cocoa powder, but using cocoa seems easier! She also used less flour to accentuate the hazelnut flavor. This makes the cookies more tender (but more flavorful).
Thank you for your comment. There are thousands of different recipes, and it is important to use the traditional one from the family! You are a lucky one to have such a perfect recipe from your grandmother, keep it and bake it the way she did. That brings back memories, and your grandmother will be very happy and proud.
I will try your suggestions next time, thank you!
greets
Wilma