Vanillekipferl – vanilla-scented biscuits

STEP

1. In a bowl, pour the sifted flour, the almonds (chopped as finely as possible, but you can also use the almond flour you find on the market), the sugar, the sachet of vanilla, a pinch of salt and the butter cut into cubes;
2. Add the vanilla and work everything with your fingertips to form crumbs. Add the egg yolks, the vanilla icing sugar and mix well until you get a smooth dough;
3. Form a loaf, wrap it in cling film and place it in the fridge to rest for 2 hours;
4. After the resting time, place the dough on the work surface, then take small portions of dough. Form cords as thick as your thumb and about 4 cm long and with each one form croissants by folding them into a half-moon shape;
5. Place the biscuits on a baking tray lined with baking paper;
6. Leave to rest in the fridge for at least 2 hours (I do it all night) this ensures that they don’t lose their shape during cooking;
7. Cook our Vanillekperl at 170 degrees (pre-heated oven) for 10/12 minutes; they must not brown too much;
8. Remove from the oven and leave to cool for 5 minutes, then sprinkle the biscuits with plenty of icing sugar mixed with a sachet of vanilla, making sure it adheres to the surface of the biscuit;
9. Here’s what they look like;
10. Our Vanilla Cookies are ready to be enjoyed.. They are SPECTACULAR!

NOTE

They can be stored in an airtight box or tin for a week but I recommend enjoying them within two days at most so as not to lose their fragrance.

STEP

1. In a bowl, pour the sifted flour, the almonds (chopped as finely as possible, but you can also use the almond flour you find on the market), the sugar, the sachet of vanilla, a pinch of salt and the butter cut into cubes;
2. Add the vanilla and work everything with your fingertips to form crumbs. Add the egg yolks, the vanilla icing sugar and mix well until you get a smooth dough;
3. Form a loaf, wrap it in cling film and place it in the fridge to rest for 2 hours;
4. After the resting time, place the dough on the work surface, then take small portions of dough. Form cords as thick as your thumb and about 4 cm long and with each one form croissants by folding them into a half-moon shape;
5. Place the biscuits on a baking tray lined with baking paper;
6. Leave to rest in the fridge for at least 2 hours (I do it all night) this ensures that they don’t lose their shape during cooking;
7. Cook our Vanillekperl at 170 degrees (pre-heated oven) for 10/12 minutes; they must not brown too much;
8. Remove from the oven and leave to cool for 5 minutes, then sprinkle the biscuits with plenty of icing sugar mixed with a sachet of vanilla, making sure it adheres to the surface of the biscuit;
9. Here’s what they look like;
10. Our Vanilla Cookies are ready to be enjoyed.. They are SPECTACULAR!

NOTE

They can be stored in an airtight box or tin for a week but I recommend enjoying them within two days at most so as not to lose their fragrance.