Vanillekipferl

Directions

1. Sift the flour into a large bowl. Rub in the softened butter until the mixture resembles fine crumbs. Sift in the confectioner’s sugar, and add the ground almonds.

2. Add the vanilla extract to the egg, then pour it into the flour mixture. Bring themixture together to form a soft dough, adding a little more flour if the mixture is very sticky. Place the dough in a plastic bag and chill it for at least 30 minutes, to firm up.

3. Preheat the oven to 325°F (160°C). Divide the dough into 2 parts, and on a lightly floured work surface, roll each part into a sausage shape, approximately 11/2in (3cm) in diameter. Use a sharp knife to cut 1/2in (1cm) pieces from the dough.

4. To form the cookies, take a piece of the dough and roll it between your palms to make a sausage shape of around 31/2–3/4in (8x 2cm), tapering it slightly at each end. Fold each end of the roll in slightly to form a crescent shape. Line 2 baking sheets with parchment paper, and place the formed cookies on them, leaving a little space
between each.

5. Bake the vanillekipferl at the top of the oven for 15 minutes until they are very lightlycoloured. They should not brown at all.

6. Leave the cookies to cool on their trays for5 minutes, then transfer them to a wire rack. Scatter them liberally with confectioner’s sugar and leave them to cool completely.