CakeChristmas
CakeChristmas
The vanilla paste is curved in large short S, like commas of movement. Vanilla sugar hangs the hollows and a single chocolate end emphasizes the curve.
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Manga & Chibi / Cookies & cupcakes

Motion-Comma Kipferl

A recipe by CakeChristmas / Updated on 30 October 2026.

The vanilla paste is curved in large short S, like commas of movement. Vanilla sugar hangs the hollows and a single chocolate end emphasizes the curve.

Twenty-four S stuffed shortbread / Eggless shortbread dough shaped into croissants

12Indicative portions
40 minPreparation
36 minBaking
1 hour 45 minutesRest & Cooling
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Dessert in this mood

The vanilla paste is curved in large short S, like commas of movement. Vanilla sugar hangs the hollows and a single chocolate end emphasizes the curve. The corresponding shaping and assembly are detailed in the steps.

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Original quantity: 12 servings.

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Preparation

  1. Mix butter, 60 g of icing sugar and vanilla. Stir in flour and almonds to obtain a soft paste; refrigerate for 45 minutes.
  2. Heat to 170 °C. Divide the dough into 24 servings. Roll each in short 7 cm, 1.7 to 1.8 cm thick and with rounded ends; bend gently in compact S, without thin tip.
  3. Space the S 3 cm on two plates. Cook separately for 15 to 18 minutes at 170 °C, until the edges are slightly coloured.
  4. Leave to cool down for only 5 minutes: the cookies are brittle when hot. Mix the two finishing sugars and gently roll the S.
  5. Cool completely after coating with vanilla sugar. Melt the chocolate and soak a single piece of each S over 1 cm; allow to take 30 minutes flat.

Preserve and Serve

7 days in a dry metal box.

Baking tips for this recipe

  • Work the dough just enough to combine the ingredients after adding flour; avoid prolonged kneading.
  • Respect the temperature of the butter and the indicated rest. If a cutting paste becomes sticky, cool it before shaping.
  • Keep a regular thickness between pieces of the same batch and monitors the edges at the end of cooking. Let cool before garnishing.

Substitutions and variations

To replace a main ingredient, choose another sheet designed with the one you want to use. Changing the proportions of fat, sugar or liquid can change the hold of the dessert.

Keep the type of chocolate provided for the structure or ganache. Switching from dark chocolate to white chocolate changes the balance: the quantities do not transpose directly.

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