Vanillekipferl

Ingredients

• Cookies:
• 2 1/3 cups all-purpose flour
• 1 1/2 cups almond flour
• 1/2 cup white sugar
• 2 tablespoons white sugar
• 1 cup butter, softened
• 2 tablespoons butter, softened
• 3 egg yolks
• Vanilla Sugar:
• 1/2 cup white sugar
• 1 tablespoon white sugar
• 3 whole vanilla beans

Directions

Stir all-purpose flour, almond flour, and 1/2 cup plus 2 tablespoons white sugar together in a bowl. Add 1 cup plus 2 tablespoons butter and egg yolks; knead in bowl with your hands until a smooth dough forms.

Divide dough into quarters and form each piece into a rectangle. Wrap each rectangle in plastic wrap. Chill dough in the refrigerator until firm, at least 1 hour or overnight.

Put 1/2 cup plus 2 tablespoons white sugar in a food processor. Cut each vanilla bean in half lengthwise and scrape seeds from each half with the back of the knife into sugar. Pulse until seeds are evenly dispersed. Pour vanilla sugar into a shallow bowl.

Preheat oven to 350 degrees F (175 degrees C). Line a large baking sheet with parchment paper.

Working with 1 dough rectangle at a time and keeping remaining dough chilled, cut dough into 6 equal pieces. Roll each piece evenly into a 1/2-inch-thick log on a lightly floured surface. Cut each log crosswise into 2-inch pieces and gently roll or pinch ends of each piece into points. Curve each piece into a crescent and transfer to prepared baking sheet, arranging about 1-inch apart.

Bake in the preheated oven until bottoms are lightly golden but tops are still pale, 10 to 12 minutes. Remove from oven and let stand 2 minutes.

Roll warm cookies in the vanilla sugar, brushing off excess sugar. Transfer cookies to a wire rack to cool completely.

Repeat steps 5 through 7 with remaining dough, baking in batches.