Vanillekipferl sind die Klassiker unter den Weihnachtskeksen. Mit diesem Rezept gelingt die köstliche Verführung ganz einfach.
Knead the dough into a smooth mass, shape into a large ball, leave to rest briefly at room temperature and then use a piece of the ball to form 1 cm thick sausages on a large pasta board. Use little to no flour as a base. Cut the sausage into pieces about 1 cm thick and roll into long sticks.
Shape into croissants and place on a baking tray lined with baking paper. Bake at 160 degrees for approx. 10 to 15 minutes. The croissants are ready when they have a nice golden yellow colour.
Sprinkle with the vanilla and icing sugar mixture through a sieve while still hot on the baking tray. Leave to cool.
