MATCHA-VANILLEKIPFERL
Matcha-Vanillekipferl_2

MATCHA VANILLEKIPFERL

Ingredients (80-100 Biscuits)

DOUGH
2 TSP
 KISSA MATCHA FOCUS
280G  FLOUR
100G  ICING SUGAR
250G
 COLD VEGAN MAGARINE
 PULP OF 1/2 VANILLA POD
150G  WHITE ALMONDS, GROUND
3  CARDAMOM PODS
   FINELY GRATED ZEST OF 1 ORGANIC LEMON
MATCHA-SUGAR
3 TSP
 KISSA MATCHA FOCUS
150G  ICING SUGAR
 PULP OF 1/2 VANILLA POD
  • MATCHA FOCUS

     17,95

     59,85 / 100 g

    incl. 7% VAT

    plus Shipping Costs

    Add to cart

Preparation

Matcha Vanillekipferl: A biscuit that you’ll love. This is a recipe for one of Austria’s most famous cookies refined with Matcha. 

Place the flour, sugar, margarine, vanilla pulp and ground almonds in a bowl. Crush the cardamom pods in a pestle and mortar, discard the shells and finely grind the seeds. Add the lemon zest and cardamom powder to the bowl. Finely sift KISSA Matcha Focus on top. Use the dough hook to stir everything together, but make sure not to mix for too long. Wrap into cling film and leave in the fridge for 2 hours.

Preheat the oven to 170 °C (150 °C fan) and line a baking tray with parchment paper. Roll the cool dough into logs as thick as your finger and cut them into pieces, about 3 cm each. Roll the pieces into crescents with pointed ends and place on the baking tray. Bake in the oven for 7–8 minutes until very lightly coloured.

Dust the biscuits with icing sugar and vanilla pulp and finish with sifted KISSA Matcha Focus.

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