Vanillekipferl
Dough
Topping
Note: after experimenting with different ground nuts, I found hazelnuts and walnuts to have too strong of their own taste, so I prefer almonds.
1
Mix up almond flour, sugar, salt and flour in food processor.
Cube up cold butter, pulse it into the flour mix with the food processor until it just starts coming together.
Mold into disk, wrap up and put in fridge for at least 30 minutes.
2
Pre-heat oven to 175°C.
Cut off a chunk of the dough while keeping the rest in the fridge.
Roll it into a noodle, cut off dough chunks, then roll them out into little strings and form into whatever you want. The noodle should be about 0.5 cm thick, it will puff up in the oven.
Bake in middle of oven for 9-10 minutes. If you bake them a minute too long they will come out like hard pieces of shit. They should still be very soft, they will harden when cooling off after baking.
3
Mix together sugars. Wait for about 5 minutes after the cookies are out of the oven, a little hardened but still warm, then toss them in the sugar.
Eat all of them, then make more.