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As the holiday season comes around, we start preparing back home by baking a variety of Christmas cookies. Growing up, these were my favorite cookies. They are very quick to make and last a long time!


Prep 10m Cook 20m




  • 1⁄2 lb unsalted butter softened

  • Pinch of salt

  • 2 cups sifted all-purpose flour

  • 1 1/2 cups ground unblanched almonds

  • Dr. Oetker Vanilla sugar, 2 bags

  • 1⁄2 teaspoon salt

  • 5 tablespoons confectioners' sugar





Cream the butter and confectioner's sugar together by beating them against the sides of a bowl with a wooden spoon (or with an electric mixer at medium speed) until light and fluffy.


Beat in the flour 1/2 cup at a time, then add the ground almonds, and salt, using hands mix the ingredients together and massage until the mixture becomes stiff dough.


Shape the dough into a ball, wrap it in wax paper and refrigerate it for about an hour.


Preheat the oven to 350°F.


Lightly butter two 12x15-inch baking sheets.


Pinch off walnut sized pieces of the chilled dough and place them on a floured board; roll each one into a strip an inch wide and 1/2 inch thick.


This will make it about 2-1/2 inches long.


Shape each piece into a crescent by pulling it into a semi-circle. Arrange the crescents at least 1/2 inch apart on the baking sheet.


Bake in the oven for 15- 20 minutes, remove and leave to cool for 5 minutes, then transfer them to a cake rack.


Dust with confectioners' sugar mixed with vanilla sugar.


Many people prefer "vanilkove rohlicky" a few days old.

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