Vienna Vanilla Shortbread

Ingredients

• 300 g spelt flour (Type 630)
• 125 g powdered sugar
• 80 g ground walnuts
• 1 pinch salt
• 2 egg yolks
• 200 g cold butter
• 1 Vanilla bean

Instructions

1. 1.

   Mix the flour with 80 g powdered sugar, walnuts and a pinch of salt. Add the egg yolks and butter in small pieces and quickly knead everything into a smooth dough. Shape the dough into a ball and cover it for 30 minutes in the refrigerator.

2. 2.

   Line a baking sheet with parchment paper. Divide the dough into small pieces, roll them into ropes, taper the ends and shape them into half-moons. Place the Vienna vanilla shortbread on the baking sheet and bake in a preheated oven at 175 °C (fan 150 °C; gas: level 2) for about 10–12 minutes.

3. 3.

   Remove the Vienna vanilla shortbread from the paper. Split the vanilla bean lengthwise and scrape out the seeds with a knife. Mix the vanilla seeds with the remaining sugar and roll the shortbread in it. Let them cool completely on a wire rack.