Vienna Vanilla Nut Kipferl
These cookies have a rich buttery, nutty flavor
I used regular powdered sugar mixed with a store bought package of vanilla sugar for the dusting of the cookies . You can just use powdered sugar or you can make your own vanilla sugar by placing 1and1/2 to 2 cups of sugar in a pint jar. Split a vanilla bean in half lenghtwise and with a tip of a sharp knife, scrape the seeds into the jar with the sugar. Add the vanilla pod to the jar and shake well. Let stand for a few days, shaking the jar occasionally. You now have vanilla flavored sugar. Grind the sugar mixture in a food processor to make powdered sugar.
(Makes about 50 cookies)
1/2 cup blanched, lightly toasted almonds
1/2 cup hazelnuts
2 cups flour, sieved
2 egg yolks
14 Tbs. chilled butter cut into small pieces
1/3 cup sugar
1/4 tsp. vanilla extract
1/2 cup powered sugar
Grind the nuts in a food processor. Add the sieved flour, egg yolk, sugar, butter, vanilla extract and pulse until the ingredients are mixed. Put the dough on a clean surface and using the palm of your hand, combine the mixture and shape it into a flat disk. Cover with plastic wrap and chill in the refrigerator for two hours or overnight.
Preheat the oven to 375° Fahrenheit. Shape the dough into small crescent moons on a cookie sheet covered with parchment paper. Bake the cookies in the middle of the oven for about 10 minutes until the edges begin to lightly brown.
Carefully (they break easily) roll the cookies in powdered sugar. Store the cookies in a covered tin, and they will taste better after a couple of days.
Adapted from a German recipe