German Vanillekipferl

Step 1/5

• 14 g flour
• 10½ g butter (cold)
• 5 g ground almonds
• 3½ g sugar
• ⅛ tsp vanilla extract

• 1 bowl (large)

Cut cold butter into small cubes and mix together with flour, ground almonds, sugar and vanilla extract by hand, until ingredients form a smooth dough.

Step 2/5

• 1 plastic wrap

Wrap dough in wrapping film and let cool in fridge for minimum one hour. Tip: If you have the time, make the dough the evening before and let rest in the fridge over night.

Step 3/5

• 1 knife
• 2 baking sheets

Take dough out of the fridge and form into a 2cm thick roll. Cut pieces off the roll every 1,5cm and form pieces into crescent shaped cookies. Lay cookies with sufficient space in between on baking sheet.

Step 4/5

Preheat oven to 175°C. Once oven is heated, place baking sheets into oven and bake the Vanillekipferl for 15 minutes. When taking them out of the oven, they should still be slightly soft at touch.

Step 5/5

• ½ tbsp confectioner’s sugar
• ⅛ packages vanilla sugar

• 1 plate (large)

Mix together confectioner’s sugar and vanilla sugar and place into wide bowl/deep plate. Pore over the Vanillakipferl in the sugar mixture while still hot, si that the sugar will cling to the cookies. Enjoy!

Enjoy your meal!