Vanillekipferl

Description
Vanilla crescent cookies from Austria

Ingredients

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

Directions

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