International Recipe : Vanilla Gipferl - Vanilla Hazelnut Crescents

This crescent-shaped (gipferl) cookie is crusty, nutty and not too strongly spiced. Crumbles when bitten.

Ingredients:

• 900g butter
  
• 900g sugar
  
• 8g vanilla extract
  
• 360g whole egg
  
• 160g egg yolk
  
• 12g cinnamon powder
  
• 720 ground hazelnut
  
• 1.8kg plain flour
  
• Icing sugar for coating

Directions:

1. Mix the butter and sugar until smooth, then add the vanilla extract, whole egg and egg yolk. Mix in the dry ingredients to form a dough.
2. Roll the dough into a long “rope” and divide it into portions of 10g each with a paring knife.
3. Shape each portion of dough into a crescent shape and lay on a lined baking tray.
4. Bake in a preheated oven at 180 degrees C until light brown.
5. Roll in icing sugar to coat well.
6. Dust off the excess icing sugar once the cookies have cooled and store in air-tight container.