Almond Jewish Kipferl Biscuits

This biscuit recipe is one of my tried and tested favourites.  I took a particular interest in Jewish history and Judaism while at school after visiting the Synagogue in Reading.  I studied Religious Studies after school as an extra GCSE and during the year in which we looked at Judaism, Joe Perl and his wife Sylvia who were Holocaust survivors, would come in and tell us about their beliefs and feed us scrumptious food that they would normally eat over festivals or holy days such as the Sabbath.  A year or so after I left school I came across a giant Jewish cookery book.  I’ve used it so much and its dessert recipes are usually good.  This is my adaptation of the traditional Jewish Kipferl biscuits which originated and continue to be popular in the former Austro-Hungarian Empire states.  They make great presents when tied up in some cellophane, and I usually hand them out, somewhat ironically, at Christmas time.  I suppose I should really call them my Hanukkah gifts!

Almond Jewish Kipferl Biscuits

Almond Jewish Kipferl Biscuits

Ingredients (makes about 24)

200g unsalted butter at room temperature

90g vanilla sugar

1 tsp vanilla extract (optional)

2 egg yolks

275g plain flour

50g ground almonds

Pinch of salt


Cut the butter into small pieces and place in mixer with the sugar

(Could also be done by hand in a mixing bowl)

Work in the sugar


Add the egg yolks and extract and work in

Add the flour and work in

Add the nuts and work in

Add the salt and work in


Decant mixture into a bowl and chill in the refrigerator for an hour

Pinch off walnut-sized portions of the mix and roll in palm

Shape the pieces into a crescent and place on an ungreased baking tray


(Leave plenty of room between the uncooked biscuits as they expand when cooking)

Bake in a preheated oven on 160 degrees Celsius for 18 minutes or until golden brown

(Turn tray half way through cooking if necessary)


Remove biscuits from tray and place on cooking rack

After 3 minutes sprinkle with icing sugar


When completely cold, re-sprinkle with more icing sugar

Store in an airtight container and allow to mature for 24 hours

(if you possibly can!)



About Charlotte J

Graduate, journalist, blogger and follower of all things media.