These delicate, crescent shaped cookies flavored with vanilla and dusted with confectioner's originated in Austria but have become classic German Christmas cookies.
- 1/2 cup unsalted butter 100 g, at room temperature
- 1 cup flour scant 100 g
- 1 oz fine corn meal scant 25 g
- 2.3 oz ground almonds 65 g
- confectioner's sugar 50 g
- 1 medium egg yolk
- 1 vanilla bean
- 1/2 cup superfine sugar 100g
Preheat the oven to 400°F.
Combine the butter, flour and corn meal until it resembles breadcrumbs. Add the almonds, confectioner's sugar and egg yolk and mix until it forms a dough. Shape into a log, then wrap in cling wrap and place in the fridge for an hour.
Meanwhile split the vanilla pod in half lengthwise. Scrape the black seeds out and mix them well with the superfine sugar.
Remove the cling wrap from the dough and cut the log into 25 even sized pieces. Roll each piece into a log shape, then pinch each end and bend into a crescent shape. Place the biscuits on a baking sheet lined with baking paper.
Bake for 10-15 minutes or until golden brown.
Dust the warm cookies liberally with the vanilla sugar, serve and enjoy!