for 50-55 pieces
225 g flour
50 g ground almonds
75 g sugar
1 vanilla bean
150 g butter
30 g egg yolks (ca. 2 egg yolks)
75-100 g icing sugar
Cut the vanilla bean longitudinally. Using the knife point dig out the seeds and add to the flour. Place the vanilla pod in a bowl with powdered sugar and cover with a clear plastic film, leave to flavor until the cookies are ready.
For the dough, crumble the flour with the almonds, sugar, vanilla seed and cold butter diced in cubes. Add the egg yolk and knead it into a dough. Form a ball, wrap it in the clear film and let it rest for at least 30 minutes in the refrigerator.
Take equal pieces from the dough (each approx. 10 g) and form crescents. Place on a baking sheet and leave to rest in the refrigerator for about 5 minutes, then bake at 180 °C for 10-15 minutes.
Let the cookies to cool down a bit and roll still warm Kipferln in the icing sugar. You can then sprinkle them with the remaining sugar.
Some tips for the short pastry:
When rolling out the pastry, do not use flour, but roll between two baking sheets.
As the dought contains a lot of butter, it warms up quickly. Therefore keep the dough in the refrigerator after each processing step, after that it will also retain its shape in the oven.