Vanillekipferl
“'Tis the time to celebrate family traditions and cultures from afar.”
- 300g flour
- 250g unsalted butter, cold
- 125g caster sugar
- 3 egg yolks
- 125g blanched almonds, finely ground
- 2-3 sachets vanilla sugar* (150-250g)
* Vanilla sugar is available in sachets at continental delicatessens.
A german moonshaped Christmas biscuit
Method
Sift flour onto bench, cut butter into small cubes and add to the flour. Add sugar, make a well in the centre and add yolks and then almonds. Bring together with your hands and work into a smooth dough for a few minutes. Roll into a ball and cover with cling-wrap. Rest in the fridge for an hour.
Preheat oven to 175C.
Break off small pieces of the dough, about 60g each, and roll into 10cm-long pieces with the ends slightly tapered. Bend into crescent shapes. Place on a tray lined with baking paper and bake for about 15 minutes. They should be very lightly golden but not brown.
Remove from the oven, allow to cool a little - while still hot, roll in the vanilla sugar (when they are cool, the sugar will not stick properly).
Makes about 20.
