Vanillekipferl German Sweets

• 100 grams Almond flour
• 180 grams Butter
• 280 grams Flour (Type 405 cake flour)
• 80 grams Powdered sugar
• 4 tbsp Powdered sugar
• 1 packet or see Vanilla sugar

1. Sift the flour 2 to 3 times.
2. Chill the butter in the refrigerator and cut into small pieces.
3. Add the rest of the ingredients to the flour, and knead.
4. Wrap the dough in plastic wrap and chill in the refrigerator for 1 to 2 hours.
5. Cut the dough into fifths to make narrow logs.
6. Cut each log into 10 even sections.
7. Shape each section into crescent moons and arrange them on a baking sheet.
8. Bake in preheated oven for 12 to 15 minutes at 170C.
9. You may need to increase or reduce the temperature by 10C to adjust to your oven.
10. Once they are finished baking, remove the baking sheet from the oven.
11. The cookies are fragile, so be careful not to break them!
12. Mix together the topping, and use a tea strainer to sprinkle the topping onto the cookies while they are still warm.
13. They are ready to serve once they are cool.
14. Store them in a can or cookie jar.

flour, butter, flour, powdered sugar, sugar, packet

Taken from cookpad.com/us/recipes/142941-vanillekipferl-german-sweets (may not work)