Otto’s Vanillekipferl (Vanilla Crescent Cookies)

Instructions

• 1Lightly spray the pizza pan with oil and line with parchment paper.
• 2Insert the wire rack into position 5. Set the oven to Cookies, Convection, 350°F, for 12 minutes and press Start to preheat. Meanwhile, continue to the next step.
• 3Place 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.
• 4Carefully remove the blade from the processor. Turn the dough out onto the countertop and bring together into a smooth disk.
• 5Cut the dough into four portions and shape each portion into a log, approximately ¾-inch in diameter. Cut the log into 1½-inch lengths, then shape each length into a crescent. Place evenly spaced apart on the prepared pan.
• 6Once preheated, place the pan in the oven and cook for 12 minutes.
• 7The vanillekipferl should be just beginning to color. If not, cook them a little longer.
• 8Remove 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.
• 9Serve or store in an airtight container for up to 1 week.