Almond and vanilla cookies

22u

Half

2h

Almond and vanilla cookies are typical at Christmas in Austria and Germany, they are known by the name ''Vanillekipferl'', but their recipe has crossed borders. They are characterized by their pleasant flavor and aroma, in which the presence of vanilla and butter stands out. It is typical to find them stored in glass cookie jars and accumulate the maximum amount possible for Christmas Eve.

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During the Advent season, specifically the first Sunday, these cookies are the protagonist both in homes and in traditional markets where you can go ahead and try one, two or three. It is easy to recognize them by their half-moon or croissant-type shape. The decoration of these cookies is done once they are baked, where icing sugar is added sprinkled on top, giving the sensation of snow. Although they are traditional Christmas cookies, you can eat them all year round in Vienna's cafes. The recipe that you will find here is calculated for about 22 cookies. So if you still haven't thought about what to make for Christmas, this can be a delicious solution. Don't let Christmas go by without your almond and vanilla cookies! Ingredients (about 22 cookies): For the mass:

• 100 g butter at room temperature
• 50 g sugar
• 50 g ground almond
• 125 g loose flour
• 1 vanilla pod
• 1 pinch of salt
• chemical yeast (the tip of a knife)

To decorate:

• vanilla sugar to decorate

Preparation (2 hours approx.): 1. Cut a vanilla pod lengthwise and use a knife to scrape the inside well to remove the pulp. 2. In a container, put all the ingredients for the dough and mix well with your hands or with a food processor until you obtain a homogeneous dough. 3. Wrap the dough with plastic wrap and let it rest for 1 hour in the refrigerator. 4. Set the oven to 160ºC. 5. Take the dough out of the refrigerator and form 22 dough balls about 2 cm in diameter. 6. Take each ball of dough and shape it into a churro. Then fold them to shape them into a half-moon or croissant. Place the cookies as they are formed on a baking tray covered with sulfurized paper. 7. Bake the cookies for about 14 minutes or until golden. 8. Remove the cookies from the oven, let them rest for a minute so that they lose the strong heat of the oven. 9. When they are still warm, sprinkle vanilla sugar with a sieve over the cookies. 10. Let cool completely. Enjoy!