1. Cut or chop the candied ginger to get very small pieces. Combine the flour with ground almonds, and confectioners‘ sugar in a large bowl. Add the ginger and mix in. Next, add the butter in small pieces and mix/knead to get a smooth dough. Wrap the dough in plastic wrap and place in the fridge for about 1 hour (overnight is also OK).

2. Preheat the oven to 180°C (350°F). Line two baking sheets with baking parchment and set aside. Halve the dough and shape one half into a log – place the remaining dough in the fridge.

3. Cut the log into about 20-22 equal pieces. We always weigh the pieces to ensure that the Kipferl are all the same size. Shape the dough pieces into small rolls that are slightly thinner at the ends, and then bend them into a crescent shape. Place them on the baking sheets, leaving a little space between them.

4. As soon as the first baking sheet is full, bake the Kipferl for about 10-11 minutes and continue with the remaining Kipferl. The Kipferl should only be lightly browned. Remove them from the oven and let them cool on the baking sheet for about 10 minutes – the Kipferl are still quite fragile at first. In the meantime, bake the second tray.

5. Mix confectioners‘ sugar and regular sugar in a small, shallow bowl. Carefully roll the slightly cooled but still warm Kipferl in the sugar mixture, and then let them cool down completely on a wire rack. Store the cooled Kipferl in a cookie tin without any other cookies.