Kossuth Kifli (Half Moon Cookies) are a delightful dessert originating from Hungary. Popular also in other Eastern European countries, these cookies are unique for their sponge cake-like texture and perfect for holiday celebrations or any special occasion. They are a timeless treat that brings a taste of tradition to your table.
This recipe comes from my collection of cookies and bars, where you can find delicious treasures to make for any occasion. Check out my Walnut Shortbread Cookies, or these Lemon Cream Cheese Cookies. Both are easy to make and perfect with a cup of tea or a glass of milk. Make a cup of coffee and enjoy these Coffee Flavored Sugar Cookies or these classic Peanut Butter Cookies. They will not disssapoint.
🗒️ In this post: Everything you need to make these Kossuth Kifli cookies
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- 🗒️ In this post: Everything you need to make these Kossuth Kifli cookies
- 🌙 What are Kossuth Kifli cookies
- 📝 Key Ingredients
- 👃 Flavor Variations
- 💡 Expert Tips for Perfect Kossuth Kifli Cookies
- 🍽️ How to Serve Kossuth Kifli Cookies
- 🙋♀️ Kossuth Kifli Cookies: Frequently Asked Questions
- 🍪 More Recipes To Love
- 📖 Recipe
- 💬 Comments
🌙 What are Kossuth Kifli cookies
Kossuth Kifli cookies are a classic Hungarian delight with a quaint history. Named after the revered 19th-century leader Lajos Kossuth, they're very popular in Hungarian baking. These cookies have a unique texture - slightly crumbly yet tender, thanks to the creamed butter and sugar, and airy from the whipped egg whites.
The flavor is a delightful mix of vanilla and fresh lemon zest, giving them a sweet and subtly tangy taste. If you add walnuts, they bring an extra layer of nutty crunch. Simple in ingredients but rich in taste and heritage, Kossuth Kifli perfectly embodies the elegance of European baking.
Kossuth Kifli cookies have also made their mark not just in Hungary, but across various European regions, particularly in places with Austro-Hungarian culinary influences, like Slovakia or parts of Romania.
Unlike typical cookies, Kossuth Kiflis are made from a soft, sponge-like batter, baked into a thin sheet, and then cut into half-moon shapes, echoing the style of a light sponge cake rather than a traditional cookie. This unique preparation gives them a moist, cakey texture, combined with the delightful flavors of vanilla and lemon zest.
📝 Key Ingredients
Here are the main ingredients you will need for this recipe. Let's look closer at them:
- Butter: This recipe uses unsalted butter at room temperature.
- Powdered Sugar: Powdered sugar melts faster and mixes well with butter. You need to have a creamy mixture of butter and sugar.
- Eggs: Most recipes require large eggs, and this is what we are using in this recipe.
- All-purpose flour: Easy to use in most baked goods, all-purpose flour is the choice for this recipe. Please do not use self-rising flour because it will alter the final product. Self-rising flour has baking soda and baking powder in it.
- Lemon: We need to use the juice and the zest from one lemon. You can also use orange if you prefer.
- Vanilla extract: Please use the best vanilla you can afford to buy.
- Ground walnuts (optional): Ground walnuts are the choice for these European cookies, as walnuts are more popular than pecans. Instead of walnuts, you can use hazelnuts, almonds, pecans, or chopped dried fruits like raisins, dates, figs, and apricots.
👃 Flavor Variations
Almonds and almond flavor- Instead of walnuts and lemon, you can use chopped almonds. You can use almond extract instead of vanilla.
💡 Expert Tips for Perfect Kossuth Kifli Cookies
1. Softening Butter the Right Way: To get the perfect texture for your Kossuth Kifli, it's essential to start with properly softened butter. Here are three quick methods:
- Countertop Softening: Leave it on the counter for 1-2 hours.
- Microwave Softening: Microwave the butter for a maximum of 10 seconds.
- Warm Water Bath: Submerge a smaller bowl with butter in warm water in a larger bowl for 10-15 minutes.
2. Room Temperature Ingredients: For the best results, ensure all your ingredients, especially eggs, are at room temperature before you start. This helps them blend more easily and uniformly.
3. Gentle Folding: When incorporating the beaten egg whites, gently fold them into the batter. This keeps the air in the egg whites, giving the cookies their light, airy texture.
4. Accurate Measuring: Baking is a science, so be precise with your measurements. Use a kitchen scale for the best accuracy.
5. Don't Overmix: Mix your batter just until the ingredients are combined. Overmixing can lead to tough cookies.
6. Consistent Oven Temperature: Preheat your oven before you start mixing your ingredients. An evenly heated oven ensures consistent baking.
🍽️ How to Serve Kossuth Kifli Cookies
Kossuth Kifli cookies are perfect for any occasion, from Christmas to Easter. Serve them on a platter for elegance or a rustic board for charm. Enjoy them as is, dusted with powdered sugar, or drizzled with chocolate for extra indulgence.
Here are a few suggestions of what to serve next to these cookies:
- Warm Beverages: Serve these cookies with hot beverages like Turkish coffee or Hibiscus Cinnamon Tea. A warm glass of milk would also be delicious.
- Wine Pairing: If you're catering to an adult audience, a sweet white wine or a light dessert wine can be a delightful pairing with these cookies.
- Seasonal Fruits: Fresh fruits like strawberries or a citrusy fruit salad can add a fresh, tangy contrast to the sweet and buttery flavor of the cookies.
🙋♀️ Kossuth Kifli Cookies: Frequently Asked Questions
For this recipe, an 11 x 17-inch baking tray is ideal. It's the perfect size for spreading the batter evenly and getting that classic thin, sponge-like texture.
Absolutely! You can freeze the baked and cooled cake sheet as a whole or cut the cookies and then freeze them individually. They'll stay fresh in the freezer for about three months.
To maintain their freshness, keep the cookies covered with foil on your kitchen counter. They'll stay good for up to 3 days. While they may harden slightly over time, they're still delicious with a cup of coffee or tea.
🍪 More Recipes To Love
📖 Recipe
Kossuth Kifli ( Half Moon Cookies)
Equipment
Ingredients
- ½ cup unsalted butter at room temperature
- 2 cups powdered sugar
- 4 eggs separated
- 2 cups all purpose flour
- 1 teaspoon vanilla extract
- juice and zest from one lemon
Optional:
- 1 cup ground walnuts
Instructions
- Preheat oven to 350F/180C.
- Butter and flour an 11inch x 17inch (27x43 cm) baking pan and set aside.
- Using an electric mixer, beat the butter and sugar together in a large bowl until fluffy.
- Add the egg yolks, one at a time, and continue beating.
- Gradually add the flour.
- Incorporate the vanilla, lemon zest, and lemon juice into the batter and mix well.
- In a medium bowl, beat the egg whites to stiff peaks.
- Slowly incorporate them into the batter with a spatula, grabbing the batter from underneath to the surface. (this will keep the air in the egg whites )and help the batter rise)
- Gently spread the batter into the prepared pan.
- Optional: Evenly sprinkle walnuts on top of the batter.
- Bake at 350F for about 20 minutes until the edges are lightly golden brown.
- Remove from the oven and place the tray on a cooling rack before cutting the cookies.
- When cool, cut half-moons shape cookies with a glass or a round biscuit cutter. Place them on a platter.
- Dust the cookies with powdered sugar and serve. They keep well in a tightly covered container for up to 2 days.
Notes
- Butter Consistency: Use butter that's softened but not melted for the best texture in your cookies.
- Egg Whites: Beat the egg whites to stiff peaks for a lighter, airier cookie texture.
- Lemon Zest: Freshly grated lemon zest adds a brighter flavor than pre-packaged zest.
- Mixing Technique: Gently fold the ingredients to keep the air in the batter, ensuring a soft, cake-like texture.
- Cutting Cookies: Use a round biscuit cutter or a glass for uniform half-moon shapes. Dip the cutter in flour to prevent sticking.
- Storage: Store in an airtight container at room temperature to maintain freshness.
- Freezing Tips: Freeze the cookies in a single layer before transferring to a bag or container to prevent sticking.
Gigzi says
We had two family recipes - one with baking powder and no separating eggs, and one like yours! My handwritten recipes faded. So thanks! Love the pictures with some uneven half moons. So homey and real-life!
The Bossy Kitchen says
Thank you so much for your awesome comment.
Dinah Juhasz says
@Gigzi, I think that My mother use to do this way too….
Dinah Juhasz says
I have a question.
The cookies doesn’t take baking powder? My mother who was hungarian, use to put a litle baking powder and baking soda, brushed egg and pu cristal sugar! On Christmas time she used red or green cristal sugar!!!😍👏🧑🎄
The Bossy Kitchen says
My recipe has no baking powder. You can add a little bit if you want, but as long as you beat the white eggs as the recipe requires, you don't need the baking powder.
Meghan says
Hi there! I was just wondering if you’ve ever tried it with GF flour? I was going to give it a go either way but wasn’t sure if it would change the texture ‘n such.
The Bossy Kitchen says
Hi Meghan, I am sorry but I have no experience with GF flours. Some brands will tell you on the package how to do it. I would start checking that first.
A_Boleyn says
They look great. What does one do with the portion of cake that is removed when making the half moon cakes?
Gabriela says
You are not supposed to have a lot of leftover cake, but if you do, just cut it in a shape that is presentable, if you serve it to guests, otherwise, just eat it while nobody is watching. :- )
Linda says
I made this recipe twice & both times failed! Tastes delicious but very, very flat. Should there be baking powder in the recipe?
I’m an experienced baker, I’ve made many sponge cakes, just wondering if ingredients are correct.
Gabriela says
Hi Linda, this recipe is correct and doesn't have baking powder in the composition. The egg whites are doing the heavy lifting, so you need to be careful when you incorporate them into the batter. Overmixing the batter will deflate the egg whites and the cookies will be flat. The egg whites also have to be beaten to stiff peaks. You can incorporate 1/3 of the egg white with the help of a mixer, just to loosen up the batter a little, but the rest of it has to be incorporated gently with a spatula. Also, these are cookies, not cake, so they are not supposed to rise a lot, but they are supposed to be tender and fluffy.I hope this helps.