Vanillekipferl

VANILLEKIPFERL - VANILLA CRESCENT COOKIES - Austria

Ingredients:

60g finely shredded almonds (about 2 ounces) 100g cold butter (about 3.5 ounces) 40g powdered sugar (about 1.5 ounces) 1 egg yolk 2 vanilla beans (cut each bean in half and scrape seeds out) 135g all-purpose flour (about 5 ounces) 1 pinch of salt

Directions:

Slightly toast the almonds in an ungreased pan, then take them off the heat and let cool. Knead the butter, powdered sugar, egg yolk, vanilla (about half the seeds), flour, almonds and salt quickly to a dough. Chill the dough for two hours. Then take the dough out of the refrigerator, form little crescents of it and place on a greased baking sheet. Bake at 200�Celsius (400 degrees) for about 10 minutes. Take them off the sheet and roll them in a mixture of 100-150g (about 4-5 ounces) powdered sugar and vanilla (remaining seeds), while they are still hot.