This is a classic recipe for the Holidays and should not be missed during an Advent Sunday afternoon for coffee and cake.

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What you need to make about 45 cookies

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2 cups / 250 gr of all purpose flour

2 sticks / 210 gr of butter

3/4 cup / 100 gr of ground almonds

1/3 + 1 tbl spoon / 80 gr of sugar

2 tsp vanilla extract

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for dusting:

1 cup of powdered sugar

seeds of a vanilla bean

both pulsed together in a food processor

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Step by step:

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In a bowl mix all dough ingredients together. Refrigerate the dough for about 30 minutes.

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In the meantime pulse powdered sugar and the seeds of a vanilla bean together in the food processor. Keep in a deep resealable, airtight container. 

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Preheat the oven to 350 F / 175 C. Line 2 baking sheets with parchment paper.

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Shape the dough into long rolls and slice off about 1/3 - 1/5 inch thick slices. Shape those slices into "kipferl". Set the kipfel about 2 inches apart on a baking sheet. Bake for about 20 minutes.

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Let the "kipfer" cool for about 3 minutes. The roll in the vanilla bean powdered sugar. 

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Enjoy!

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