Ingredients: (For about 60 pieces)
For the dough:
150 g butter or margarine, softened
100 g sugar
100 g grounded almonds (Thermomix: 5 Sek/Stufe 7)
2 egg yolks
Vanilla aroma or Vanille Sugar
250 g flour
1 pinch of salt
For dipping:
150 g icing sugar (Thermomix: 20 Sek/Stufe 10)
Cinnamon
Grounded almonds
Preparation:
Mix all ingredients for the dough until you get a smooth dough (Thermomix: 40 Sek./Stufe 5 kneten)
Put it for 1 hour in the refrigerator.
Put all ingredients for the dipping in a bowl and mix them well.
Preheat the oven to 180 degrees.
After one hour, divide the dough into several parts. Make rolls that are approximately 1 inch thick. Cut the rolls into 1-inch pieces and bend the pieces into the shape of a semicircle (just like a croissant). Place the kipferl on a baking tray and bake them for around 15 minutes.
While still warm, dip the kipferl in the dipping mixture.