My goal for The Pink Lookbook is to introduce you to all my travels but also to the things that are special about my home country Austria. I visited my grandmother who I call “Oma”. She is a real baking pro and will show you how to bake Burgenlaender Kipferl. These walnut cookies are very typical of the Eastern region of Austria where I grew up. A lot of people find them hard to make but Oma shows you that it is actually quite easy to make them.
For the dough:
3 egg yolks
2 table spoons cream (there is a special Austrian cream called “Rahm”) or milk
250g butter or margarine
A pinch of salt
For the filling:
3 egg whites
300g grated (wal)nuts
To cut out the cookies:
Round cookie cutters
Prepare the evening before baking:
Put 400g flour and a pinch of salt in a bowl and add 30g of sugar and about 7g of dry yeast. Then add 250g of butter and mix everything. Add 2 table spoons of Austrian so-called Rahm. You can use milk or cream as well. Now, knead the dough. If you see it’s too dry, add some cream.
The dough is ready when it is smooth and there are no crumbs Normally, you should have the dough rest for three hours. But Oma always prepares it the evening before because then she says it is perfect. The longer you have it rest, the better it will be.
Beat the egg whites and add the sugar. Take part of the dough and dust a board with flour. Roll the dough as thin as possible. Now, cover the dough with the egg white and sugar mix as thing as possible. Otherwise it leaks out. Now we dust it with the nuts. Spread it out to cover everything. Lift it on one side and roll it in. And now cut out half moons.
Bake them in the middle of the oven for about 20 minutes at 200 Degrees Celcius.
Let them cool off and dust the cookies with sugar.
The Burgenlaender Cookies are best when they are really fresh.