Brown Sugar Kiffern

Brown Sugar Kiffern

If you make the German snack kiffern with brown sugar, then it will add a rich sweetness to the light and crumbly texture.

Ingredients: 16 pieces

Cake flour
30 g
Corn starch
30 g
Almond flour
30 g
50 g
Brown sugar (powdered)
30 g
Brown sugar or kinako (for coating)
as needed


1. Return the butter to room temperature. Sift the cake flour and cornstarch together.
2. Cream the butter, sift in the brown sugar and almond powder in that order, and mix after each addition.
3. Add in the cake flour and cornstarch, and mix with a spatula.
4. Wrap the dough flat in a plastic wrap, and let sit in the fridge for at least 30 minutes.
5. Preheat the oven to 160°C. Divide the dough into 16 equal portions, roll each up into about a 6 cm cylinder and bend into a U shape. Line them up on a cookie sheet covered with parchment paper.
6. Bake in the oven at 160°C for about 15~18 minutes.
7. After baking, let cool on a cake rack.
8. After they have cooled, coat in brown sugar or kinako, to your preference. (I coated the one in front in brown sugar, and the back in kinako.)

Story Behind this Recipe

These are kiffern with a light and crumbly texture that I want to eat from time to time. I used brown sugar to make these instead of powdered sugar on a whim. It turned out to my liking.