Cocoa Kipferl – Christophe Felder.

11/12/20244passionfood

Prep time: 20 minutes

Cook time: 12 minutes

Serves: 45 biscuits 15g each

“It’s the most wonderful time of the year,” “Jingle Bells,” or even “Let It Snow!”—these iconic melodies instantly transport us into the magic of the holiday season. It’s the perfect time to gather with family over a cup of hot chocolate while watching Christmas movies. This weekend, we watched the film “That Christmas” on Netflix, and we absolutely loved it!

Moreover, this is also the ideal time of year to dive into making homemade treats. And what could be better than a batch of cocoa kipferl to share with friends and loved ones?

Ah, the cocoa kipferl! This delightful pastry is a creation by Chef Christophe Felder, and it’s simply irresistible.

Not only are these little sweet treasures delicious, but they’re also incredibly easy to make. During this festive season, every moment spent in the kitchen turns into a cherished memory. So, put on your aprons, gather your ingredients, and immerse yourself in the joy of baking these chocolatey delights with your children, who will surely be thrilled to take on the role of pastry chefs for an afternoon as they whip up these melt-in-your-mouth cookies.

May your holiday season be filled with laughter, warmth, and of course, plenty of sweet treats! Savor every moment, and remember: the magic of the holidays often lies in the small things, like coming together with family around a meal or sharing cookies like these amaretti with those we care about.

Wishing everyone happy holidays!

View Print Layout
Print Recipe
Close Print

Cocoa Kipferl - Christophe Felder.

  • Prep time: 20 minutes
  • Cook time: 12 minutes
  • Total time: 32 minutes
  • Serves: 45 biscuits 15g each

These cocoa kipferl from the chef Christophe Felder are simply delicious and easy to make. But there’s a catch—actually, a big catch: once you taste them, it’s just impossible to stop. Don’t tell me I didn’t warn you !

Ingredients :

  • 240 g unsalted butter , at room temperature
  • 70 g caster sugar
  • 240 g all - purpose flour
  • 120 g ground almonds , (almond flour)
  • 40 g cocoa powder, I used valrhona brand
  • pinch of fleur de sel, otherwise use maldon sea salt
  • icing sugar , To dust the kipferl after baking

Method :

  • 1)

    In a large bowl, mix the softened butter and granulated sugar until you get a creamy consistency.

    Next, gradually add the dry ingredients: the almond flour, sifted all-purpose flour, sifted cocoa powder, and fleur de sel. Mix until you obtain a homogeneous dough.

    Shape the dough into a ball, wrap it in plastic wrap, and refrigerate it for one hour to firm up.

    Then, roll the dough into logs about 20 cm long and 1 cm wide. Using a knife, cut pieces that are 2.5 cm long. Finally, place them on a baking sheet lined with parchment paper or a perforated baking mat.

    Bake them for 10 to 12 minutes in a preheated oven at 160°C (320°F).

    The cooking time and temperature are provided as a guideline, so adjust them based on your oven.

    Once baked, remove the kipferl from the oven and let them cool for a few minutes on the baking sheet before transferring them to a wire rack.

    Once cooled, dust the kipferl with powdered sugar (I recommend using snow sugar, which contains starch that helps absorb moisture and maintain its powdery appearance).

    The kipferl can be stored in an airtight container for several days.

    Enjoy !!

     

Tricks & Tips :

*You can customize the recipe by adding spices and nuts of your choice, such as cinnamon, crushed hazelnuts, or caramelized pecans.

*You can also shape them into crescents or moons if you want to preserve their traditional form.

Nutrition

Leave a comment

Your email address will not be published. Required fields are marked *

Previous recipe Next recipe