Vanilla kipferls

1. Preheat the oven to 170°C, gas mark 3 and cover 2 baking sheets with baking parchment. Cream the softened butter and icing sugar together until pale and light. Add the egg yolk and vanilla, and beat again until combined.

2. Sift the flour and baking powder into the bowl, add the ground almonds and a pinch of salt, and mix again to thoroughly combine.

3. Divide the dough into even-sized balls – about the size of a walnut – and using your hands roll the balls into 7-8cm sausages and then shape into crescents. Arrange on the lined baking sheets, allowing a little space between each biscuit.

4. Bake for 10-12 minutes until firm and pale golden brown.  Remove from the oven, leave to cool for 2 minutes and dust with icing sugar. Transfer to a cooling rack and leave until completely cold before dusting with more icing sugar and packing into boxes between layers of waxed paper or parchment. Alternatively keep in an airtight container for up to 3 days.