180 g butter
70 g of shelled and ground almonds
50 g sugar
2 egg yolks
210 g plain flour
Quickly mix all the ingredients to a short-crust dough and leave it in a cool place for one hour. Roll out the dough to a thickness of about 1 cm before cutting into small pieces and forming crescent-shaped cookies. Place the cookies on an ungreased baking tray and bake at a moderate temperature (200°C) for around ten minutes or until they turn a light brown colour. Mix icing sugar and vanilla sugar together, then toss the hot cookies in the mix.
Store the cookies in a sealed tin for several days for them to become crumbly.
But make sure that you hide your Vanillekipferl well, so that nobody can get at them before you can!
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