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Delicate German-style vanilla crescent cookies with a tender, buttery crumb and finely ground almond richness. Rolled in vanilla sugar while warm, they become especially fragrant as they cool.
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Almonds add richness and a delicate sandy texture, while a short chill keeps the butter-based dough firm enough to shape into defined crescents. Rolling the warm cookies in vanilla sugar helps the coating adhere without melting into the crumb.
Store completely cooled cookies in an airtight tin at room temperature for up to 3 weeks, with parchment between layers.
Do not reheat; allow stored cookies to come to room temperature before serving.
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