Xmas cookies are a big deal here. We call 'em Weihnachtsplätzchen and they're all the rage in the bakeries during Xmastime. The Vanillekipferl is a rather popular variety, and one of my personal faves. As such, I decided to try and make em myself, but not without altering the original recipe a tad bit. I used grounds hazelnuts instead of ground almonds and I also added a splash of vanilla extract, an unknown ingredient to German bakers. They turned out softer and nuttier than traditional Vanillekipferln, however André gobbled them down none the less. Tip: Dip em in icing sugar while they're still warm!
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