200 grams ( = 7.05 ounces) soft butter (leave at room temperature til soft, do not heat in a microwave)
100 grams sugar (1 cup US = 225 grams, so you need a little less than half a cup)
2 egg yolks
1 pinch salt
300 grams of all-purpose flour (2 cups) can be substituted with whole-grain flour
50 grams of ground hazelnuts (about 0.5 cups)
50 grams of ground almonds (about 0.5 cups)
Icing sugar and vanilla sugar to dip the still-warm Vanillekipferl in
Instructions
Combine all ingredients and mix into a dough, I let the KitchenAid Stand Mixer do this. It will be scrambled at first but as the butter works in more it forms into a nice dough. Put the dough in a plastic bag or wrap and refrigerate for at least half an hour.
Take the dough out from the fridge and knead small pieces till it softens a bit again and then form rolls that are approximately half an inch thick. Cut the rolls into 2-inch pieces, and bend the pieces into the shape of a semicircle (just like a croissant).
Bake at 400F for about 10 -15 minutes.
While still warm dip them in a mixture of icing sugar with vanilla sugar.
Recipe by Northern Homestead at https://northernhomestead.com/homemade-vanillekipferl/