Vanillekipferln (german Almond Crescent Cookies)

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• 2 vanilla beans
• 110 g icing sugar
• 250 g flour
• 1 pinch salt
• 210 g butter
• 100 g ground almonds
• icing sugar, for sprinkling on the finished cookies (optional)

Recipe

• 1 cut the vanilla beans lenthwise and scrape out the cream.
• 2 mix the vanilla cream together with the sugar.
• 3 sift flour and add salt, cut in butter, 70g of the homemade vanilla sugar and the almonds.
• 4 work to form a smooth dough.
• 5 wrap in plastic wrap and refrigerate for 1 to 2 hours.
• 6 preheat oven to 175°c or 350°f (only approx.) roll the dough into a long sausage, approximately 1 cm (1/2") thick.
• 7 cut off every 7 cm (3") and bend to form a half-moon.
• 8 bake on a parchment paper lined baking sheet at 175°c for 10-15 minutes or until golden brown.
• 9 carefully remove the kipferln from the baking sheet.
• 10 while still warm roll in remaining vanilla sugar.
• 11 let cool.
• 12 sprinkle with sifted icing sugar.
• 13 (opt.).