Matcha Vanillekipferl

Matcha Vanillekipferl: A biscuit that you’ll love. 

Place the flour, sugar, margarine, vanilla pulp and ground almonds in a bowl. Crush the cardamom pods in a pestle and mortar, discard the shells and finely grind the seeds. Add the lemon zest and cardamom powder to the bowl. Finely sift KISSA Matcha Focus on top. Use the dough hook to stir everything together, but make sure not to mix for too long. Wrap into cling film and leave in the fridge for 2 hours.

Preheat the oven to 170 °C (150 °C fan) and line a baking tray with parchment paper. Roll the cool dough into logs as thick as your finger and cut them into pieces, about 3 cm each. Roll the pieces into crescents with pointed ends and place on the baking tray. Bake in the oven for 7–8 minutes until very lightly coloured.

Dust the biscuits with icing sugar and vanilla pulp and finish with sifted KISSA Matcha Focus.


Makes about 80-100 biscuits


2 tsp KISSA Matcha Focus
280 g flour
100 g icing sugar
250 g cold vegan magarine
pulp of 1/2 vanilla pod
150 g white almonds, ground
3 cardamom pods
finely grated zest of 1 organic lemon

Matcha sugar

3 tsp KISSA Matcha Focus
150 g icing sugar
pulp of 1/2 vanilla pod

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