December 15th, 2013



And here I am with another modification of my standard recipes. I saw a picture of Mohnkipferl (poppy seeds crescents) somewhere in the depth of the world wide web some weeks ago, but did not save the site nor the recipe (my fault, I know). And so I had to be creative…

I replaced the almonds in my vanilla crescent recipe with ground poppy seeds. I ground the poppy seeds with the mini chopper accessory of my hand held blender, but an electric coffee mill or a food processor should do the job, too.

The poppy seed experiment worked out perfectly, the kipferl a perfectly mellow and are a perfect contrast to my normal vanilla crescents!



  • 300g flour type 405
  • 125g sugar
  • 1 Prise Salt
  • 3 egg yolks
  • 125g ground poppy seeds
  • 250g Butter


  • 100g semisweet chocolate

Knead all incredients for the dough and chill for 1 hour in the fridge. Form to small crescents (about 14g each) and bake at 175°C  for 12 min.

Let cool down, then dip the ends of the crescents into molten chocolate.

4 Responses t_on Mohnkipferl

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