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.