Thank you! I appreciate the time you took to ask your Oma and do a little research on the almond flour. I will try adding a little water next time. Merry Christmas to you too!

Hi Ashely, I’m sorry you’ve run into the same issue. Because you and Tammy ran into the same issue, I did the best thing I could… ask my grandmother. Oma says to add some water. Just add a little bit at a time and that should take care of the problem.

As for the question about ground vs whole almonds. I just made Vanillekipferl for my husband and 1 cup of whole almonds works out to be one cup of ground almonds. I’ll update the post to that effect.

In the past, I’ve also used the Ground Almond Meal from Trader Joe’s. But blitzing whole almonds in a food processor is quick and less expensive.

As for substituting ground almonds with almond flour, it should be ok. I also found a post about almond flour from another food blogger that goes into some detail about the differences.

I hope this will help. Merry Christmas. 🙂

I’m sorry you’ve run into that issue. Try to add more butter (unsalted). Add a tablespoon at a time.

Yay for being in the mood to do some German baking. 🙂 And these are great questions.

I haven’t made Springerle in ages and am not 100% sure. But instinctively I’d say yes. The main ingredients in Springerle are flour, powdered sugar, and eggs which results in an easy to mold dough. So, the more I think about it, my guess is it’ll work just fine. You’re inspiring me to make a batch. 🙂

As for using a shortbread mold for this recipe. I don’t see why not. I can’t remember if I said this in the post. But back in the day we also used wooden molds, make the imprint, and use a drinking glass to cut a round cookie shape.

Thanks!