Vanilla Shortbread

Ingredients

• 50 g ground hazelnuts
• 75 g ground almonds
• 2 Vanilla Beans
• 200 g room‑temperature butter
• 175 g raw cane sugar powdered
• 1 pinch salt
• 2 egg yolks
• 270 g spelt flour type 1050

Instructions

1. 1.

   Roast the ground almonds and hazelnuts in a dry pan until lightly brown, then let them cool on a plate.

2. 2.

   Split each vanilla bean lengthwise and scrape out the seeds with a knife. Mix butter, 80 g powdered sugar, and salt together.

3. 3.

   Briefly whisk in the egg yolks. Add the nuts and flour, then knead into a smooth dough for a moment. Shape the dough into rolls about 3 cm in diameter and wrap them in cling film; chill for about 2 hours.

4. 4.

   Cut the dough rolls into 1.5‑cm thick slices. Form each slice into a crescent shape, place on baking trays lined with parchment paper, and chill again for 30 minutes.

5. 5.

   Bake in a preheated oven at 180 °C (fan 160 °C; gas: level 2–3) on the second rack from below for 14–15 minutes until golden brown. Slice the remaining vanilla bean and scrape out the seeds. Mix the seeds with the remaining powdered sugar thoroughly.

6. 6.

   Immediately after removing from the tray, gently toss the shortbread in sugar while still hot, then cool on a wire rack. Once cooled, dust the shortbread with any leftover sugar.