Ingredients:

180 g butter…
70 g of shelled and ground almonds
50 g sugar
2 egg yolks
210 g plain flour

 

How to make them:
Quickly mix all the ingredients to a short-crust dough and leave it in a cool place for one hour. Roll out the dough to a thickness of about 1 cm before cutting into small pieces and forming crescent-shaped cookies. Place the cookies on an ungreased baking tray and bake at a moderate temperature (200°C) for around ten minutes or until they turn a light brown colour. Mix icing sugar and vanilla sugar together, then toss the hot cookies in the mix.

Store the cookies in a sealed tin for several days for them to become crumbly.

But make sure that you hide your Vanillekipferl well, so that nobody can get at them before you can!

Source of recipe : http://www.austria.info/