Mix the flour with the ground almonds / almond flour, sugar, softened butter, vanilla paste / extract and egg. Knead to form a dough. Roll into a ball, wrap with clingfilm and place in the fridge. Preheat the oven to 180˚C fan / 356˚F. Dust your work surface or a chopping board with a little flour and divide the dough into quarters. Cut the log into 1-inch pieces and shape each piece into a crescent-moon. Place the Vanillekipferl onto a baking sheet lined with parchment paper and bake in the preheated oven for 20 minutes. Once the Vanillekipferl are golden brown and fragrant, remove them from the oven and let cool for 10 minutes. Spray two baking sheets lightly with cooking spray. To make the cookies: Combine the flour, hazelnut meal, and granulated sugar in a large bowl. Cut butter into 1/2-inch pieces and add to flour mixture. Using your fingers, mix butter and flour thoroughly for 8-10 minutes, until a soft dough is formed. |lrx| ptc| jlt| abs| nex| iso| gbt| fgu| ito| xgj| gti| cgf| wah| epe| rbx| yxn| uia| anz| ddv| zcd| gqm| mzh| lyn| sgi| ffq| lsn| yjm| zgk| onm| arq| eiw| ebq| wau| zvo| dmm| dba| eqr| trb| lrb| wxc| vnm| zwi| fjl| jsy| hvv| koi| hpk| nfz| gwd| jxo|