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Viennese vanilla cupcakes (Wiener Vanillekipferl)

Category:	Christmas baking
Difficulty/Costs:	medium / moderate
Number of people:	50
Ingredients:	600 g flour 400g butter 150g ground almonds 2 pinches of salt 1 cup powdered sugar 150 g ground hazelnuts 200 g sugar 4 egg yolks 10 tsp vanilla

Preparation:

Sift the flour on a baking board, on top the almonds, cold butter flakes, hazelnuts, salt, egg yolks and sugar. Process until you have a smooth shortbread dough.

Then wrap the dough in foil and allow to rest in the fridge for 2 hours.

In the meantime, preheat the oven to 190 ° C.

Take the dough out of the fridge and divide into pencil-thick sticks. The cut those rolls into 5 cm pieces and bend into the typical croissants.

Place on a baking tray and bake on the middle heat until golden brown – about 10 – 12 minutes.

In the meantime, mix the powder sugar with vanilla sugar and cover the still warm “croissants” with it.