Step 1

In the bowl of a stand mixer fitted with the paddle attachment combine flour, salt, cubed butter, powdered sugar, ground nuts, and vanilla seeds. Mix at medium speed until a crumbly dough forms, about 1-2 minutes. If the dough is too crumbly add 1-2 Tbsp water.

Step 2

Use your hands to press the dough together and wrap it in plastic wrap. Chill the dough for one hour in the fridge.

Step 3

Preheat the oven to 350°F (177°C) and line one or two baking sheets with parchment paper.

Step 4

Roll the chilled dough into a log approximately 1/2 inch thick. Cut the log into 1 1/2-inch pieces, form the pieces into small cylinders and taper the ends into dull points. Bend each one into a crescent shape. Place the Vanillekipferl on the baking sheet about 1 inch apart.

Step 5

Bake the Vanillekipferl one cookie sheet at a time for 12 to 15 min (depending on the size of the cookies) until the edges are golden. They should not brown.

Step 6

Combine powdered sugar with the vanilla sugar and sift the mixture over the hot Vanillekipferl. Let them cool completely then give them a second dusting.

Step 7

These cookies keep fresh for about 3 weeks in an airtight container stored in a cool place.