Prep & bake time: 45 minutes Makes:
~ 60 200g butter 100g icing sugar ½ tsp salt 2 tsp pure vanilla essence or rose water ~200g flour, sifted 150g finely ground pistachios Icing sugar to dust 1 In a bowl, cream the butter, icing sugar, salt and vanilla using a hand or electric mixer. 2 Gradually add the flour and the ground pistachios. The dough should be dry enough for you to form crescents, so if it is too wet add a little more flour. 3 Place the Kipferl on a baking tray lined with parchment paper. 4 Preheat the oven to 180c. Chill the cookies in the fridge for at least 10 minutes before baking them for 12-15 minutes, just until they start to brown. 5
Once the Kipferl are cooled, dust them with icing sugar.