Vanilla Kipferl

Sift the flour in a bowl and beat with the almonds, hazelnuts, sugar, salt, butter and the egg yolks until you have a smooth dough. Wrap the dough in cellophane and let chill for two hours in the fridge. Preheat the oven to 190°C. Make rolls with the dough and slice in about 5 cm long pieces. Bend these into crescents and place them on a lined baking tray. Bake for 10 minutes on the middle rack of the oven until they are golden brown. Mix the vanilla sugar with the icing sugar and turn the warm cookies carefully in this sugar mixture.