Vanillekipferl With Hazelnuts

• 280 g flour
• 1 pinch salt
• 100 g hazelnuts, ground
• 40 g sugar
• 80 g vanilla sugar (you could also use the seeds from one vanilla bean plus 80 g sugar)
• 2 egg yolks
• 200 g butter, diced and softened
• 2 tablespoons sugar, for sprinkling

1. In a big bowl combine all of the ingredients in the order given except for the sugar for sprinkling. Knead into a soft dough.
2. Take small portions of dough and roll them into a small log about the size of your pinkie. Form into crescents.
3. Place on a paper lined baking sheet and bake in the preheated oven at 180u0b0C/350u0b0F for about 10-12 minutes or until lightly golden.
4. Remove from the oven and sprinkle with the 2 tbs of sugar immediately.
5. Allow to cool on the sheet for 5 minutes, then remove to a wire rack to cool completely.
6. These will keep for about 2 weeks in cookie tins, but they are best eaten the day after baking.

flour, salt, hazelnuts, sugar, vanilla sugar, egg yolks, butter, sugar

Taken from www.food.com/recipe/vanillekipferl-with-hazelnuts-469657 (may not work)