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Wiener Vanillekipferl
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| 50g | almonds, 50g hazelnuts (ground) |
| 280g | flour, (1-1/2c & 1/3) |
| 70g | sugar, (1/4c & 1/8c) |
| 2 pinches | salt |
| 2 | egg yolks |
| 200g | butter, (1-1/3cube) |
Mix together with hands. Refrigerate for 2 hours. Take out roll in long snakes cut into pieces about 2 1/2 long. Make crecent shape & cook about 15 min. or until light brown. Roll them 1C powdered sugar & 5 packages of vanilla sugar while still warm.
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