Well here it is…another cookie recipe…because it is that time of year!
I’m a bit behind schedule with my holiday baking. I don’t know what the heck happened, but suddenly it’s a week before Christmas and I have lots to do still…yikes!
Oh well, it is what it is, life throws you curves and they have to be dealt with…
I don’t know about you, but baking puts me in a happy, festive mood! And of course eating my freshly made treats is a reward that is so worth the effort.
Homemade cookies in particular, are just so much better than store bought, and my favourites are actually the simple ones…shortbreads, sugar cookies and anything with nuts, almonds and of course chocolate!
This recipe is my version of a very popular Viennese cookie, the Vanillekipferl. There are some variations in recipes out there and I couldn’t tell you which one is the traditional true one.
This is the way I make them, and I think they are simply delicious.
They are great addition to your cookie tray this Christmas, give them a go!
AUSTRIAN ALMOND COOKIES
*makes 36 cookies
2 egg yolks
2 tsps pure vanilla extract
1 1/2 cups flour
3/4 cup ground almonds
1/2 cup sugar
1 stick butter, cut into cubes
1/4 cup icing sugar or vanilla sugar, for dusting
In a small bowl stir together egg yolks and vanilla, set aside.
In an electric mixer bowl or food processor bowl, add remaining ingredients, then add egg mixture, and mix on med speed until crumbly and well combined (if using food processor until dough begins to form).
Gather dough up with your hands, kneading gently but firmly to form a ball.
Cover with seran wrap and refrigerate for at least 30 minutes.
Preheat oven to 350F.
Remove wrap and divide dough in half, rewrap and return one half back into the fridge.
Divide the half you kept out in half again, and roll/shape each piece gently into a log, which you will then slice into 9 pieces.
Roll each slice between the palms of your hands, to form a small log and then turn inwards to form a crescent shape.
Arrange on a parchment lined baking sheet.
Bake for about 15 min or until golden on bottom.
Remove and gently transfer cookies to a wire rack, dust with icing sugar and set aside to cool.
Repeat process with remaining dough.
*A little tip…just like shortbread cookies, the dough for these cookies is quite crumbly at first, so you will need to gather it up and work it into a ball…be patient, it will happen!