Vanillekipferl With Hazelnuts

Recipe by Lalaloula
READY IN: 22mins
YIELD: 60 cookies
UNITS: US

INGREDIENTS

Nutrition
  • 280
  • 1
    pinch salt
  • 100
    g hazelnuts, ground
  • 40
  • 80
    g vanilla sugar (you could also use the seeds from one vanilla bean plus 80 g sugar)
  • 2
    egg yolks
  • 200
    g butter, diced and softened
  • 2
    tablespoons sugar, for sprinkling

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.