Otto’s Vanillekipferl (Vanilla Crescent Cookies)

Instructions

• 1

  Lightly spray the pizza pan with oil and line with parchment paper.

• 2

  Insert the wire rack into position 5. Set the oven to Cookies, Convection, 175°C, for 12 minutes and press Start to preheat. Meanwhile, continue to the next step.

• 3

  Place the flour and butter in the bowl of a food processor and process until the mixture resembles coarse crumbs. Add the sugar and ground almonds and process until the mixture begins to come together.

• 4

  Carefully remove the blade from the processor. Turn the dough out onto the countertop and bring together into a smooth disk.

• 5

  Cut the dough into four portions and shape each portion into a log, approximately 1.5cm in diameter. Cut the log into 4cm lengths, then shape each length into a crescent. Place evenly spaced apart on the prepared pan.

• 6

  Once preheated, place the pan in the oven and cook for 12 minutes.

• 7

  The vanillekipferl should be just beginning to color. If not, cook them a little longer.

• 8

  Remove from the oven and stand on the pan to cool for 2 minutes. Then, one at a time, place the vanillekipferl in the vanilla sugar and toss to coat. Using a fork, transfer to a wire rack to cool completely.

• 9

  Serve or store in an airtight container for up to 1 week.