These delicious German cookies are made with plenty of almonds and butter, giving them a distinctly sweet crunch.
Normally made around Christmastime, these are great cookies to make throughout the winter.
Light and sweet, these little cookies are seriously addicting.
- 250 g flour
- 200 g powdered sugar
- ½ tsp baking powder
- 2 tsp vanilla extract
- pinch of salt
- 120 g ground almonds
- 180 g butter, softened
- 2 eggs yolks
- 1. Combine flour, 100 g sugar, and baking powder together. Add the salt and almonds. Next, add the butter, vanilla, and egg yolks. Knead until smooth and place in the dough in the fridge for about and hour or until thoroughly chilled.
- 2. Preheat the oven to 350F. Divide the dough into quarters so you can work with just a piece at a time. Roll the dough into a log, about an inch in diameter. Cut the log into small pieces (about 15 pieces per log). Roll each piece in your palms to shape it into a small croissant or crescent. Bake on a cookie sheet for about 10 minutes.
- 3. After the cookies are out of the oven (but still hot) sprinkle them with the remaining 100g powdered sugar.