Vanillekipferl

Method

Cream together butter and sugar until light and fluffy. Beat in the egg yolk. Split the vanilla pod lengthways and scrape out the seeds, then add to the mixture along with a pinch of salt. Fold in the flour and ground almonds until a soft dough forms. Divide into 24 pieces and roll each into a small log, then curve into a crescent shape. Place on lined baking trays and chill for at least 30 minutes. Bake at 180°C for 12-15 minutes until pale golden. Meanwhile, mix caster sugar with seeds scraped from half a vanilla pod. Whilst still warm, roll each kipferl in the vanilla sugar until well coated, then cool on a wire rack.