Almond Kipferl Dutch Crescents Food

VANILLEKIPFERL

Steps:

• Stir all-purpose flour, almond flour, and 1/2 cup plus 2 tablespoons sugar together in a bowl. Add butter and egg yolks; knead by hand until a smooth dough forms.
• Divide dough into quarters and form each piece into a rectangle. Wrap each rectangle in plastic wrap. Chill dough in the refrigerator until firm, at least 1 hour, and up to overnight.
• Place 1/2 cup plus 1 tablespoon white sugar in a food processor. Cut each vanilla bean in half lengthwise and scrape seeds from each half with the back of the knife; add to the sugar. Pulse until seeds are evenly dispersed. Pour vanilla sugar into a shallow bowl.
• Preheat the oven to 350 degrees F (175 degrees C). Line 2 large baking sheets with parchment paper.
• Cut 1 portion of dough into 6 equal pieces, keeping remaining dough chilled. Roll each piece evenly into a 1/2-inch-thick log on a lightly floured surface. Cut each log crosswise into 2-inch pieces and gently roll or pinch ends of each piece into points. Arrange cookies on the baking sheets.
• Bake in the preheated oven until bottoms are lightly golden but tops are still pale, 10 to 12 minutes. Remove from the oven and let stand for 2 minutes.
• Roll warm cookies in the vanilla sugar, brushing off excess sugar. Transfer cookies to a wire rack to cool completely. Repeat with remaining dough, baking in batches.

ALMOND KIPFERL - DUTCH CRESCENTS

Steps:

• Preheat oven to 350F and lightly grease a baking sheet.
• Cream butter or shortening until soft; add sugar gradually and beat until light and fluffy and all the sugar is completely dissolved.
• Add egg yolks, one at a time, beating hard after each addition.
• Add salt, ground almonds, flour and mix well.
• Cut into rounded tablespoon portions, roll on lightly floured board into pencil-shaped pieces about 4 or 5 inches in length, tapering each end.
• Arrange on prepared baking sheet into crescent shapes.
• Bake for about ten minutes.