Vanilla Kipferl

By LEP04

it's important to shape the dough properly; be sure the ends are not too thin or they will brown too quickly before the cookies are baked through

Ingredients

• 1/2 pound of butter (sweet) 2 sticks
• 1/2 cup sugar
• 2 cups flour
• 1 1/2 cups almonds
• vanilla sugar (powdered sugar)

Preparation

Step 1

Preheat the oven to 350 degrees. Spread almonds in a single layer on a rimmed baking sheet and toast until light golden and fragrant, about 8 minutes. Transfer to a plate and let cool completely. Line two baking sheets with parchment paper.

In food processor pulse nuts until finely ground.

Beat butter and sugar with paddle attachment until light and fluffy. About 2 minutes. Mix the nuts and flour together. With the mixer on low speed and add the flour mixture in two batched. Beat until combined.

Roll into a 3-inch log. Make into crescent shapes, tapering the ends. Freeze or refrigerate until crescents are very firm, about 30 minutes.

Baking rotating sheets halfway through until the ends the edges of the cookies begin to turn golden, 16 to 18 minutes. Transfer to a wire rack to coll 5 minutes. Roll cookies in the vanilla sugar to coat completely.