For 40 cones:
- 2 vanilla pods
- 150g butter
- 80g castor sugar
- 1 egg yolk
- A pinch of salt
- 50g cornflour
- 120g flour
- 70g ground almonds
- 80g icing sugar
1.Open the vanilla pods lengthwise and scrape out the seeds. Mix the butter, sugar, egg yolks, 1 pinch of salt and vanilla with a hand mixer until light and fluffy.
2. Mix and sieve the starch and flour. Add the flour mixture and almonds and quickly knead with the kneading hook of the hand mixer to a smooth dough.
3. Separate the dough into 8 equally large pieces. Roll these dough pieces into about 30 cm long rolls and leave to cool down for one hour.
4. Cut each roll into 6 cm long pieces ( 5 pieces from each roll) and shape into a crescent shape. Place on a baking tray lined with baking paper sheets and allow to cool for 30 minutes. Bake in preheated oven at 180 degrees (gas 2-3, convection oven 160 degrees) until the crescent-shaped “Kipfeln” turn light brown (10-12 minutes)
5. Mix the powdered sugar and vanilla sugar. Roll the lukewarm Kipferl gently on it and allow them to cool on a wire rack.