Vanillekipferl (Almond Butter Cookies)

These are traditional Austrian Christmas cookies. They are very delicate in texture and are similar to butter cookies in flavor.  This recipe comes from my grandmother and can be easily doubled. 

3.7 oz (105 gram) cold butter
2 oz (55 gram) ground blanched almonds
1.2 oz (35 gram) icing sugar
4.9 oz (140 gram) flour
Pinch of salt

Preheat oven to 320 degrees F.

On a clean counter, mix together the dry ingredients.  Cut in the butter.  With you hands, use a rubbing action to work the butter into the dry ingredients.  Pick up some of the dough in your hands and rub your hands together, drop the dough, pick up a new batch and repeat until the dough holds together.

Knead the dough briefly.

Roll the dough into a ball.  Divide into three or four batches and roll each batch into a 1” diameter sausage. Put into the fridge until cool.

Remove one batch from the fridge.  (The other batches can be frozen and made at a later date.)  Slice off 1/8 inch thick pieces and roll them into a  1/4 inch thick pencil shape and then bend them until they are the shape of a crescent moon.

Bake 10-14 minutes, these cookies should not brown on top, the bottom may get golden.

While still hot, generously sprinkle icing sugar on the cookies.

Store in a dry, air tight container.

Caramel Syrup

This is for Eric who burnt his caramel twice.  Caramel syrup is easy to make but it does require your undivided attention.  Also, this is not safe to do with children in the kitchen.

2 c. white (granulated) sugar (not brown)
1/2 c. water

 1 1/4 - 1 1/2 c. boiling water

Place the sugar and 1/2 cup water into a small sauce pan (preferably a light colored pan).  Do NOT stir.  The water will permeate through the sugar on its own.  You do not want sugar on the sides of the pan as these can crystallize and ruin the caramel.

Cover with a lid and set on high heat.  Do not move the pan or stir.  Let  the sugar come to a vigorous boil.

Remove the lid and continue to boil.  Turn the heat down to medium-high.  It's critical to watch the sugar constantly now.  After about five to ten minutes the caramel will start to brown.  In my pan it turns dark brown about the edge and light brown in the middle.  Each stove is slightly different, but you do want it to brown well.

Remove from heat and carefully add the boiling water.  The caramel will splatter so stand back, remove any small children and pets from the room!  The full 1 1/2 cups of boiling water will create a thinner syrup.  I like mine a bit thicker and so I use less.  Return the pan to the stove and stir to make sure the sugar is completely melted.

Remove from heat and let cool before bottling.  If you find the syrup is too thick, once you add it to a bottle or jar, add a small amount of water and give it a shake to mix.

Remove the lid when the sugar is boiling this vigorously.

This is just before I add the boiling water, notice  how it's very dark around the edges and almost clear in the middle.

Cinnamon-Nut Granola

My old roommate used to make granola.  It seemed to take an entire afternoon and left me with the impression that making granola is an ordeal.  However, I have since discovered that granola is VERY easy.  It takes about 10 minutes to assemble the ingredients and then another 30-40 minutes to bake.  Frankly, my homemade granola is far better than anything you can buy.  This recipe is quite variable.  Any type of favorite nut or dry fruit will do.  The original recipe called for 1/2 cup honey, but that didn't seem sweet enough.  I've also used maple syrup instead of honey.

Yield: 7 cups

4 cups old-fashioned rolled oats
1-2 cups coarsely chopped nuts (pecans, whole almonds, dry-roasted peanuts, etc. or a combination)
1 1/2 teaspoons ground cinnamon
1/2 teaspoon salt (unless using salted peanuts)
6 tablespoons unsalted butter
3/4 cup honey
1 teaspoon vanilla extract
1 cup raisins OR 1 cup of dried fruits

Preheat oven to 300 degrees F.

Line a large baking sheet with high sides with parchment paper, or lightly grease.  Alternatively, use a teflon baking pan and do not grease or line.

In a large bowl, mix oats, nuts, salt and cinnamon.

Melt butter in a small sauce pot.  Once melted add honey and vanilla and stir to mix.

Add liquid mixture to oat mixture; stir with a large spoon or by hand to combine.

Spread evenly over baking sheet.

Bake for 30 to 40 minutes (or until browned and crunchy), stirring every 15 minutes.
Cool on wire rack; add raisins (dried fruit) and stir to combine.

Store in a large airtight container with one vanilla bean (optional).