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Wednesday, May 6, 2009

Kloster Kipferl

Kloster kipferl are small crescent shaped, flavored with chocolate and the ends of the "Kipferl" are dipped into chocolate sauce (melted cooking chocolate).

140 g Flour (Maida)
90g finely grated hazelnuts (or almonds)
40g grated dark chocolate
30g Castor Sugar
80 g butter
1 tsp Vanilla Essence
1 egg
For the icing
60g Butter
60g cooking Chocolate

1. Mix flour, almonds, caster sugar, vanilla essence, grated chocolate and butter together to make soft dough.

2. Put the dough in the fridge for 2 hours to cool.
3. Take a small portion from the dough and roll it with your hand to a finger thick roll.

4. Cut the roll into pieces of 6cm long and bend the edges and shape it like a half moon/semicircle.

5. Grease the baking tray with the butter and sprinkle little flour over it.

6. Place the cookies about 1 inch apart.

7. Bake the cookies in a preheated oven at 180 degrees C for 10-15 minutes/ until firm.

8. Melt chocolate and butter together using double boiler method.

9. Finally dip the ends of kipferl into the chocolate sauce and allow it to dry.

Double Boiler Method:
The double boiler method uses two pots. The bottom pot contains about an inch of water in it and the top pot is a bit smaller and rests on the bottom pot. The water should be heated to just below a simmer then rest the top pot above the water. Chop the chocolate and put it in the top pot. Stir the chocolate as it melts to ensure a smooth texture. Be cautious that water is not mixed in with the chocolate as this creates a grainy texture.

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