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# Preparing the dough
In a bowl, mix together the flour, baking powder, salt, sugar, vanilla sugar and ground almonds. Ideally, use ground almonds from blanched and peeled almonds. Like this the kipferln will have their traditionally light color.
Chop up the butter and add it to the dry ingredients, together with the egg yolk.
Mix with a fork, then knead until you get a soft dough.
Form coils of dough and wrap them in clingfilm. Refrigerate for at least 2 hours.

# Finishing the crescents
Preheat an oven.
Cut off a piece of dough, a bit less than a tablespoon (7/8 tbsp or 1/2 oz or 14 g).
Form a kipferl that is about 2 in or 5 cm long. The shape is reminiscent of a crescent moon, or of a tiny croissant.
Transfer to a baking tray lined with baking paper.
Bake until the tips start to take on color, about 8 to 10 minutes.
While the cookies are in the oven, mix together the powdered sugar with the vanilla sugar.
Let cool slightly, about 3 minutes.
Traditionally, the crescents are then rolled in the mix. They should still be hot, but will be too fragile to handle straight out of the oven. Even when somewhat cool, be careful when handling them, so they do not break.
I prefer to actually dust the crescents using a fine sieve. I then carefully cover the backs of the kipferln by moving them on the spaces between two crescents to pick up the excess powdered vanilla sugar. You can also flip over the crescents and dust them to get even better coverage. In essence, use whichever method you prefer to cover the cookies with the mix.
Let cool completely, then transfer to a tin or other airtight container for storage. Optionally add a final dusting when the crescents are in the tin.
Enjoy, especially during the Christmas season.

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