Vanillekipferl With Hazelnuts

Name: Vanillekipferl With Hazelnuts
Ingredients: 280 g flour; 1 pinch salt; 100 g hazelnuts, ground; 40 g sugar; 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

8 ingredients

6 steps

Ingredients

280 g flour
1 pinch salt
100 g hazelnuts, ground
40 g sugar
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

1

In a big bowl combine all of the ingredients in the order given except for the sugar for sprinkling. Knead into a soft dough.
2

Take small portions of dough and roll them into a small log about the size of your pinkie. Form into crescents.
3

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.
4

Remove from the oven and sprinkle with the 2 tbs of sugar immediately.
5

Allow to cool on the sheet for 5 minutes, then remove to a wire rack to cool completely.
6

These will keep for about 2 weeks in cookie tins, but they are best eaten the day after baking.