German Christmas Cookie RecipeVanillekipferln (almond cresent cookies)This is a very easy German Christmas cookie recipe. Vanillekipferln are a true favourite at Christmas. This recipe calls for ground nuts, like so many German cookies. You can either grind your own or buy them already pre-ground. German Christmas Cookies50g almonds 50g hazelnuts 280g flour 70g sugar pinch of salt 200g butter 2 egg yolks 5 packets of vanilla sugar 1/2 cup of icing sugar or powdered sugar Grind the nuts very finely, if not bought pre-ground. Sieve the flour onto a large baking board. Place the ground almonds, hazelnuts, sugar, salt, small flakes of cold butter and the egg yolks in the middle. Bring all the mixture together with your hands and knead into a dough. Wrap the dough in aluminium foil and leave to rest in the refrigerator for 2 hours. Preheat the oven to 190 degrees C. Divide the dough into about 4 pieces and roll each piece into a log 1/2 to 3/4 inch thick. Cut the log into pieces about 2 inches long. Bend each piece into a crescent and taper the ends. Place on a baking sheet and bake in the middle of the oven for about 10 minutes until golden brown. Mix together the vanilla sugar and icing sugar. When the cookies are cool enough to handle, dredge each cookie in the mixed sugars. Tap off any excess and leave the cookies to cool on a wire rack. Store your Vanillekipferln carefully between sheets of baking paper or parchment in an airtight container or tin.
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