Walnut Kipferl (crescents) with butter, honey and cinnamon

Walnut Kipferl made from wholemeal spelt flour, ground walnuts and butter, sweetened with honey and rolled in cinnamon. Family-friendly desserts, 235 kcal per serving (3 Kipferl).

At a glance

• Serves 12
• Prep time: 45 min
• Cooking time: 24 min
• Total time: 69 min
• Calories: 235 kcal per serving
• Protein: 4 g
• Fat: 17 g
• Carbs: 17 g

Ingredients

• 200g wholemeal spelt flour
• 100g walnuts
• 150g butter
• 50g honey
• 1 egg yolk
• 30g coconut sugar
• 1 tsp cinnamon
• 1 pinch of salt

Method

You’ll need: oven · blender

1. Grind the walnuts finely in a blender.
2. Knead the wholemeal spelt flour, walnuts, half of the cinnamon and the salt with the cold butter in pieces, the honey and the egg yolk into a smooth dough and chill it for 30 minutes.
3. Preheat the oven to 175 °C (155 °C fan). Divide the dough into 36 pieces, roll them into ropes with thinner ends and bend them into crescents.
4. Place the Kipferl on two baking trays lined with baking paper and bake them one tray at a time at 175 °C for 11 to 12 minutes each, until the tips are browned.
5. Grind the coconut sugar finely with the remaining cinnamon and roll the Kipferl in it while still warm. Leave them to cool on a wire rack.

Good to know

Kipferl don't only come with vanilla and almonds. With walnuts and cinnamon they taste richer, almost like nut strudel. Wholemeal spelt goes well with walnut.

Swaps

Walnuts → hazelnuts. Wholemeal spelt flour → light spelt flour (finer). Honey → maple syrup. Cinnamon → vanilla seeds.

Cooking tips

Only grind the walnuts briefly, otherwise they turn oily. Roll the Kipferl while they are warm so the cinnamon sticks.

Storage

Keeps for 2 weeks in a cookie tin.

Allergens

Contains gluten (spelt), walnuts, milk (butter) and egg. Not suitable for children under 1 year because of the honey.