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VANILLEKIPFERL - Vanilla crescent-shaped cookies
Quantity makes about 70

130 g ground almonds (I use the ones with the skins still in)
300 g all purpose flour MINUS 3 tablespoons PLUS 3 tablespoons
cornstarch, sieved together, OR use 300 g type 1050 flour if you can find it
300 g softened butter
100 g Demarara (golden brown) sugar
1 tablespoon grated lemon zest from an untreated lemon

4 tablespoons powdered sugar sieved together with 3 teaspoons vanilla sugar

By hand, or using the dough hook of a kitchen machine, mix the
almonds, flour, sugar and lemon peel to a smooth dough. Wrap it in
foil or cling wrap and cool in the fridge for about 30 minutes.
Heat the oven to 200 C. On a floured board, roll the dough out
into 3 1/2 cm diameter (1 1/2") sausage shapes of manageable length
and chill for a further 10 minutes. Cut nut-sized pieces from the
dough sausages and gently finger-form them into fat crescent shapes.
Batch-bake them on baking paper, not too close together, for 12 -
15 minutes. Put the powdered sugar mixture into a soup plate or
similar deep plate, and roll the hot kipferl in this sugar mixture.
Cool on a wire rack.


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