180g butter
70g shelled and ground almonds
50g sugar
2 egg yolks
210 g plain flour

1.Quickly mix all the ingredients to a short-crust dough and leave it in a cool place for one hour.

2.Roll out the dough to a thickness of about 1 cm before cutting into small pieces and forming crescent-shaped biscuits.

3.Place the cookies on an ungreased baking tray and bake at a moderate temperature (200°C) for around 10 minutes or until they turn a light brown colour.

4.Mix icing sugar and vanilla sugar together, then toss the hot cookies in the mix.

5.Store the biscuits in a sealed tin for several days for them to become crumbly.
Make sure that you hide your Vanillekipferl well, so that nobody can get at them before you can Lol!.

Enjoy a little Austrian Christmas atmosphere at home with this wonderfully light, crescent-shaped biscuit.

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