Vanille Kipferl II

Recipe View In a large mixing bowl, whisk together the flour and salt. (2 minutes)

Recipe View Cut in the cold, cubed butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. (5 minutes)

Recipe View In a separate bowl, whisk together 1/2 cup confectioners' sugar, the egg, and 3 teaspoons of vanilla sugar. (3 minutes)

Recipe View Add the egg mixture and ground almonds to the flour mixture. Mix until a dough forms. (3 minutes)

Recipe View Gently knead the dough briefly to bring it together. Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes, or up to 1 hour. (30 minutes)

Recipe View Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. (5 minutes)

Recipe View Divide the dough into several portions. On a lightly floured surface, roll each portion into a log approximately 1/2 inch thick. (10 minutes)

Recipe View Cut the logs into 1-inch pieces, and gently shape each piece into a crescent. Place the kipferl on the prepared baking sheet. (10 minutes)

Recipe View Chill the shaped kipferl in the refrigerator for 15 minutes before baking. (15 minutes)

Recipe View Bake in the preheated oven until the edges are lightly golden brown, 10 to 15 minutes. (10-15 minutes)

Recipe View Let the kipferl cool slightly on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. (5 minutes)

Recipe View In a small bowl, combine the remaining 6 tablespoons confectioners' sugar and 1 1/2 teaspoons vanilla sugar. (2 minutes)

Recipe View While the kipferl are still slightly warm, gently toss them in the sugar mixture to coat them evenly. (5 minutes)