Vanillekipferl With Hazelnuts

Total Time: 22 mins Preparation Time: 10 mins Cook Time: 12 mins

Ingredients

• 280 g flour
• 1 pinch salt
• 100 g hazelnuts, ground
• 40 g sugar
• 80 g vanilla sugar (you could also use the seeds from one vanilla bean plus 80 g sugar)
• 2 egg yolks
• 200 g butter, diced and softened
• 2 tablespoons sugar, for sprinkling

Recipe

• 1 in a big bowl combine all of the ingredients in the order given except for the sugar for sprinkling. knead into a soft dough.
• 2 take small portions of dough and roll them into a small log about the size of your pinkie. form into crescents.
• 3 place on a paper lined baking sheet and bake in the preheated oven at 180°c/350°f for about 10-12 minutes or until lightly golden.
• 4 remove from the oven and sprinkle with the 2 tbs of sugar immediately.
• 5 allow to cool on the sheet for 5 minutes, then remove to a wire rack to cool completely.
• 6 these will keep for about 2 weeks in cookie tins, but they are best eaten the day after baking.