Vanillekipferl

I will try to post more cookie recipes this week as I am getting into the spirit now. It is snowing outside and the Christmas lights are on everywhere. Vanillekipferl is another classic German cookie recipe and my absolute favourite! It is basically a crumbly almond short crust pastry in the shape of a crescent and dusted with vanilla icing sugar. They keep well in a cookie tin and get actually better over time.

VANILLEKIPFERL

125g sugar
200g butter
250g flour
200g ground almonds
3 egg yolks
2 Tbsp vanilla sugar
pinch of salt

7-8 Tbsp caster sugar
7-8 Tbsp icing sugar
1 Tbsp vanilla sugar

In a bowl sift the flour and add the ground almonds, sugar, vanilla sugar, salt and the egg yolks. Cut the cold butter into small cubes and add. MIx all ingredients together and knead the dough until all ingredients are blended but be careful not too over-work it. Wrap the dough in cling film and chill in the fridge for half an hour. Preheat the oven to 200°. Line a baking tray with grease proof paper and shape your cookies to little crescents, then bake for about 10 min depending on the size. Let them cool for a bit. Mix the caster sugar, icing sugar and the vanilla sugar in a bowl and roll the hand warm cookies in the mixture so they will be coated evenly.