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Vanillekipferl

jyang949's picture

Vanillekipferl (post #70751)

in

Is the dough for vanillekipferl supposed to be dry? I just made a batch and the dough is very crumbly, even though it includes two yolks. It would have held together better if the butter were room temp, but I think it is supposed to stay firm and separate.  "Butter in Flöckchen schneiden und alles zu einem Mürbeteig verarbeiten." My guess: Cut the butter into little flakes and work into a short-crust pastry.

Janet