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Vanilla seed

250 g wheat flour Type 405

210 g butter

100 g ground almonds

80 % sugar

Two pcs. vanilla sugar

1 pinch of salt (optional)

1 pc. Puder sugar for turning

Two pcs. Vanilla sugar for turning

knead the ingredients for the dough well together. Form the vat to rolls with an approximate diameter of 4 cm. Then put into the refrigerator for 30 to 60 minutes, wrapped in foil or baking paper.

In the meantime, mix the powder sugar into a large, closable bowl seven and with two packets of vanilla sugar and, if desired, with the mark of a vanilla sugar. The closable bowl is so important because you may. Remains can be used for the next serving vanilla kipferl again.

The cooled dough rolls gradually cut into about 1 to 2 cm thick slices. From these slices, form the vat and do not place too closely together on a sheet metal coated with baking paper.

Bake in the preheated oven at 175 °C circulating air for about 10 to 15 minutes. When the vats begin to brown, they are good.

Let the vat cool about 3 minutes. Then put it in the prepared powder sugar mixture and turn it from all sides. If they are still too warm, they will break very easily; if they are too cold, the powder sugar will no longer stick well. It is best to try again and again if they are already solid enough. Let the finished bowl completely cool out.

Tip: Bake the sheets individually, otherwise they will cool too much and you will not succeed in turning.

In a sheet metal box between butter bread paper, the vats are stable for about 3-4 weeks.