Vanilla Kipferl

Cut the butter into small pieces.

Place the flour, ground almonds, ground hazelnuts, sugar, vanilla sugar and salt into a bowl. Add the egg yolk and butter and first mix with the dough hooks, then knead by hand into a smooth dough.

Shape the dough into a ball and wrap it in plastic wrap.

Chill the dough in the refrigerator for about 60 minutes.

Preheat the oven to 175 °C fan (alternatively 200 °C conventional) and line a baking sheet with parchment paper.

Divide the dough into about 30 equal pieces and shape each piece into a crescent.

Place the kipferl on the prepared sheet with some space between them.

Bake the kipferl for 10–15 minutes until they are lightly golden.

Remove the kipferl from the oven and let them rest on the sheet for a few minutes.

While still hot, dust the kipferl with powdered sugar or roll them in sugar, then transfer to a wire rack to cool.