These fluffy cookies are a delicious blend of almond and vanilla. Due to the fact that this recipe calls for egg yolk, while the cinnamon star recipe calls for egg whites, I usually bake both recipes in one day in order not to waste any ingredients.
Ingredients:
Dough:
- 250g flour
- 80g confectioner's sugar
- 1 vanilla bean
- 200g butter
- 2 egg yolks
- 100g ground almonds (peeled)
- pinch of salt
To cover the cookies:
- 2 packs of vanilla sugar (alternatively, a bit of vanilla flavor and additional sugar should work)
- 50g sugar/ confectioner's sugar (I usually alternate between those, as confectioner's sugar looks more like christmas, but sugar tastes better)
Preheat the oven to 160 °C (fan oven) or 200 °C (upper and lower heat). Scrape the vanilla bean and seperate egg yolks from egg whites. You might want to sieve the confectioner's sugar, as there should not be any lumps. Mix all ingredients for the dough in the order mentioned above and let the dough sit for 1-2 hours in the fridge. Try to keep the dough as cool as possible at all times.
Form "sausages"out of the dough and bend them into little crescents. Be careful to keep them evenly sized and do not make the ends too pointy, as they will get burnt if you do. Keep enough space between the cookies, as they will get bigger in the oven.
Mix the sugar and vanilla sugar in a bowl. As soon as the cookies get out of the oven (after about 10 minutes, they should not turn brown), "bathe" them in the sugar-mix individually. Be careful, as they are still quite fragile when they are warm. However, they need to be warm for the sugar to stick to them.
Let the cookies cool off before you package them. I hope you enjoy baking this recipe and please come back if you are interested in more christmas recipes. Happy holidays!
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