CakeChristmas
CakeChristmas
A few thick kipferl shortbread sticks with rounded ends, a dark chocolate tip and a pink tip, long center naked blonde vanilla, no crescent or ring.
Suggestion for presentation

Pop & Colored / Cookies & cupcakes

Pink and Cocoa Kipferl Sticks

A recipe by CakeChristmas / Updated on 30 October 2026.

The melting dough is shaped into thick sticks with rounded ends; a pink tip and a cocoa tip frame the vanilla center, without the shape of a crescent.

24 sticks from 6 to 7 cm / Paste without egg shaped in croissants

12Indicative portions
40 minPreparation
36 minBaking
2 hours 20 minutesRest & Cooling
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The melting dough is shaped into thick sticks with rounded ends; a pink tip and a cocoa tip frame the vanilla center, without the shape of a crescent.

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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 the oven to 170 °C. Divide into twenty-four parts; roll each into a stick 6 to 7 cm long and 1.8 cm in diameter, rounded ends, without bending them. Spacing on two plates.
  3. Cook the baking tray separately for 15 to 18 minutes each. Cool for 30 minutes before handling.
  4. Melt the dark chocolate and soak one end for 1.5 cm, about 2 g per cookie. Let it take 20 minutes.
  5. Melt the white chocolate, color in pink and then dip the other end on 1.5 cm, about 2 g per cookie. Keep the center naked; reserve the surplus. Let it take 45 minutes.

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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