Vanillekipferl With Hazelnuts
Ready In: 22 mins
Yields: 60 cookies
Ingredients
Directions
- In a big bowl combine all of the ingredients in the order given except for the sugar for sprinkling. Knead into a soft dough.
- Take small portions of dough and roll them into a small log about the size of your pinkie. Form into crescents.
- Place on a paper lined baking sheet and bake in the preheated oven at 180°C/350°F for about 10-12 minutes or until lightly golden.
- Remove from the oven and sprinkle with the 2 tbs of sugar immediately.
- Allow to cool on the sheet for 5 minutes, then remove to a wire rack to cool completely.
- These will keep for about 2 weeks in cookie tins, but they are best eaten the day after baking.
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