Vanillekipferln (German Almond Crescent Cookies)

• 2 vanilla beans
• 110 g icing sugar
• 250 g flour
• 1 pinch salt
• 210 g butter
• 100 g ground almonds
• icing sugar, for sprinkling on the finished cookies (optional)

1. Cut the vanilla beans lenthwise and scrape out the cream.
2. Mix the vanilla cream together with the sugar.
3. Sift flour and add salt, cut in butter, 70g of the homemade vanilla sugar and the almonds.
4. Work to form a smooth dough.
5. Wrap in plastic wrap and refrigerate for 1 to 2 hours.
6. Preheat oven to 175u0b0C or 350u0b0F (only approx.) Roll the dough into a long sausage, approximately 1 cm (1/2") thick.
7. Cut off every 7 cm (3") and bend to form a half-moon.
8. Bake on a parchment paper lined baking sheet at 175u0b0C for 10-15 minutes or until golden brown.
9. Carefully remove the Kipferln from the baking sheet.
10. While still warm roll in remaining vanilla sugar.
11. Let cool.
12. Sprinkle with sifted icing sugar.
13. (opt.).

vanilla beans, icing sugar, flour, salt, butter, ground almonds, icing sugar

Taken from www.food.com/recipe/vanillekipferln-german-almond-crescent-cookies-78161 (may not work)