(German Vanilla Crescent Cookies)
This recipes was shared by a German WWOOFer as a part of Kelsey's fieldwork in Central Otago. The recipe was selected because the WWOOFer had learned to prepare it from her Oma (grandmother) and had taught it to her WWOOF Host who subsequently asked her to prepare it for sale in her Cafe in the week's leading up to Christmas. It quickly became a favourite amongst Cafe patrons.
1 vanilla pod
100g pealed almonds (or hazelnuts)
90g castor sugar
200g soft butter
pinch of salt
2 egg yolks
Powdered sugar to dust cookies
Slice vanilla pod and remove seeds.
Finley grind almonds (or hazelnuts).
Mix flour, sugar, nuts, salt, vanilla and chopped softened butter together.
Add egg yolks and kneed until combined.
Wrap dough in cling film and refrigerate over night.
Mold the dough into a roll / log. Cut off pieces of the dough and form into a crescent moon.
Place cookies on a buttered tray and back for 10 – 15 minutes at 190°C / 375°F. Dust the vanillekipferl with icing sugar while they are still warm.
Normally served during the holiday season, between December 15th and New Years.