Classic Vanilla Shortbread

Ingredients

• 2 Vanilla Beans
• 280 g flour (+ 2 tbsp for handling)
• 100 g ground almonds (peeled)
• 100 g fine sugar
• 225 g cold butter
• 4 tbsp vanilla sugar

Instructions

1. 1.

   Split the vanilla beans lengthwise and scrape out the seeds. Mix flour with almonds, vanilla seeds and sugar in a bowl and add butter in chunks. Knead all ingredients into a crumbly dough by hand. Rub the dough between your palms until small crumbs form. Then quickly knead everything into a smooth dough and shape it into a ball. Wrap in cling film and refrigerate for 1 hour.

2. 2.

   Line two baking trays with parchment paper. Divide the dough into four portions and roll each on a floured surface into ropes (2–3 cm diameter).

3. 3.

   Cut the ropes into about 1 cm thick slices and roll them into finger‑thick strands, tapering the ends slightly. Bend the strands into crescent shapes. Place these on the prepared trays and bake in a preheated oven at 180 °C (fan 160 °C; gas: level 2–3) for about 12 minutes until golden brown.

4. 4.

   Remove the classic vanilla shortbread from the baking sheet, while still warm roll them in vanilla sugar. Let cool on a wire rack.