Vanillekipferl (Almond Crescent Cookies)

Ingredients

• 350 gWheat flour
• 200 gButter
• 100 gPowdered sugar
• 100 gAlmond
• 1 pcsEgg
• 8 gVanilla sugar
• 0.3 gSalt

Instructions

1. 1

   Prepare the dough

   • Sift the flour into a bowl.
   • Cut the cold butter into slices and quickly mix into the flour until crumbly.
   • Add icing sugar, salt, vanilla sugar, ground almonds and the egg.
   • Rinse your hands in cold water and knead the dough briefly on a work surface until smooth.
   • Shape into a cylinder about 5 cm in diameter, wrap in cling film and chill for 30 minutes.
2. 2

   Shape and bake

   • Grease a baking tray or line with baking paper.
   • Preheat oven to 180 °C (350 °F).
   • Form the chilled dough into a cylinder and cut 0.5 cm slices.
   • Roll slices between palms into tapered sausages and shape into crescents.
   • Place on the tray with space between and bake 8–10 minutes until light golden.
3. 3

   Finish

   • Immediately after baking, dip the warm crescents into a mixture of icing sugar and vanilla sugar.
   • Let the rest cool overnight, then store in an airtight tin.