Vanillekipferl With Hazelnuts - cooking recipe

Ingredients

280 g flour
1 pinch salt
100 g hazelnuts, ground
40 g sugar
80 g vanilla sugar (you could also use the seeds from one vanilla bean plus 80 g sugar)
2 egg yolks
200 g butter, diced and softened
2 tablespoons sugar, for sprinkling

Preparation

In a big bowl combine all of the ingredients in the order given except for the sugar for sprinkling. Knead into a soft dough.
Take small portions of dough and roll them into a small log about the size of your pinkie. Form into crescents.
Place on a paper lined baking sheet and bake in the preheated oven at 180\u00b0C/350\u00b0F for about 10-12 minutes or until lightly golden.
Remove from the oven and sprinkle with the 2 tbs of sugar immediately.
Allow to cool on the sheet for 5 minutes, then remove to a wire rack to cool completely.
These will keep for about 2 weeks in cookie tins, but they are best eaten the day after baking.