Vanilla Kipferl Recipe

• 7/8 cup (1 3/4 sticks, 7 ounces) unsalted butter
• 1/2 teaspoon salt
• 7 tablespoons (3 ounces) granulated sugar
• 1 teaspoon vanilla extract
• 1 3/4 cups (7 1/4 ounces) unbleached all-purpose flour
• Scant 2 1/3 cups (7 1/2 ounces) almond flour (ground almonds), preferably toasted
• 1/4 cup (1 3/4 ounces) superfine or castor sugar
• 1/2 to 1 vanilla bean

1. In a medium-sized bowl, beat together the butter, salt, sugar, and vanilla until smooth. Add the flour and almond flour, stirring to make a cohesive dough. Wrap the dough in plastic wrap and refrigerate at for at least 1 hour, or overnight.
2. Preheat the oven to 350u0b0F. Lightly grease (or line with parchment) two baking sheets.
3. Break off walnut-sized pieces of the dough, and roll them into short (about 2-inch) logs. Shape the logs into crescents, then gently press to flatten them slightly. Place the cookies on the prepared sheets.
4. Bake the cookies for 8 to 10 minutes, until they're a light golden brown. Remove them from the oven and let cool on the pan for 10 minutes.
5. While the cookies are cooling, process the sugar and vanilla bean in a food processor or blender until the bean is thoroughly ground. Place the vanilla sugar in a shallow bowl. While the cookies are still warm, gently roll them in the vanilla sugar. Transfer them to a rack to cool completely.

unsalted butter, salt, sugar, vanilla, flour, almond flour, castor sugar, vanilla bean

Taken from www.seriouseats.com/recipes/2009/12/vanilla-kipferl-recipe.html (may not work)