Vanillekipferl aka. Vanilla Crescent Cookies

• Vegetarian

• Refrigerated

  • 1 Egg yolk

• Baking & Spices

  • 2 cups All-purpose flour
  • 2 tbsp Confectioners' sugar
  • 3/4 cup Sugar
  • 3 tbsp Vanilla sugar

• Nuts & Seeds

  • 1/2 cup Almonds, ground
  • 1/2 cup Hazelnuts, Ground

• Dairy

  • 3/4 cup Butter

Found on baketotheroots.de

Ingredients

• 1/2 cup (50g) ground almonds
• 1/2 cup (50g) ground hazelnuts
• 2 cups (250g) all-purpose flour
• 3/4 cup (175g) butter, softened
• 1/2 cup (100g) sugar
• 2 tbsp. vanilla sugar
• 1 egg yolk
• 1/4 cup (50g) sugar
• 2 tbsp. confectioners sugar
• 1 tbsp. vanilla sugar

Directions

• In a medium bowl mix ground almonds and hazelnuts together with the flour. Set aside. In a large bowl beat butter with sugar, vanilla sugar and egg yolk until light and fluffy. Add the flour-nuts mix and knead until you get a nice smooth dough (best with your hands). Wrap in plastic wrap and let rest in the fridge for at least 1 hour. Preheat the oven to 390˚F (200°C). Line two baking sheets with baking parchment. Divide the dough into three pieces and form every piece of dough into a roll with a diameter of 0.8 inch (2cm). Cut the dough rolls into pieces with a length of 1.2 inch (3cm) and form little kipfel (croissants). Place them on the baking sheets, make sure to leave enough space inbetween the kipfel - they tend to spread a bit. Bake in the middle of the oven for 8-10 minutes. The kipferl should not be too soft when you touch them, but make sure the tips are not too dark. Mix the sugar with confectioners sugar and vanilla sugar. Roll the slightly cooled kipferl carefully (they break easily) in the sugar mix - they should be covered completely. Let cool completely on a wire rack. Store in am airtight tin box without any other christmas cookies.