Vanille Kipferl

INGREDIENTS:

• 100g ground almonds
• 280g flour
• 70g sugar
• 200g butter
• 2 egg yolks
• 50g vanilla sugar
• 50g icing sugar

METHOD:

1. Mix almonds with the flour and sugar and add the butter (cut the butter into really small pieces).
2. Add the egg yolks and knead the dough with cold hands until smooth.
3. Form small rolls (5 cm long, 1.5 cm thick) and curl both ends towards you to form a ‘C’ shape. *Note I rolled out the dough and I used a cutter for the ones opposite to cut out crescent shaped cookies.
4. Grease a baking sheet and bake at medium heat 180 ̊C (350 ̊F) until golden brown.
5. Meanwhile mix the vanilla sugar with the icing sugar in a small bowl. Remove the cookies from the oven and roll in the vanilla sugar/confectioner’s sugar mix carefully whilst they are still warm.