As promised: Vanillekipferl (Vanilla crescents) Ingredients: 250 g wheat flour (type 405, all-purpose) (2 cups) 210 g butter (room temperature) (slightly less than 1 cup) 50 g ground almonds (1/2 cup) 50 g ground hazelnuts (1/2 cup) 90 g sugar (just under 1/2 cup) 1 pinch of salt 100 g powdered sugar (3/4 cup) 4 sachets vanilla sugar (1/4 cup total) Instructions: Knead together the flour, butter, sugar, ground nuts, and salt. Wrap the dough in cling film and place it in the fridge for about 60 minutes. Mix the powdered sugar with the vanilla sugar. Preheat the oven to 175 °C (350°F). Remove walnut-sized lumps from the dough, roll them between your palms, and shape them into crescents (=> kipferl). Place them on a baking tray with some space between them. Bake for approx. 10 - 12 minutes. They are ready when they just start to brown. Allow the kipferl to cool briefly and then carefully push them closer together. Sift the powdered sugar and vanilla sugar mixture generously over them. Leave the finished kipferl to cool completely before serving. Metric measurements were calculated by ChatGPT. If you want to get sure, use a kitchen scale * Podcast Credits: Produced by: Imogen Hüsing, Clara Kühne, Sophie Kühne, Sönke Lülf, Elisa Palme and Leslie Wolk Logo by: Annika Richter Music by: Jan-Luca Schröder Write us an email to: kaleidopod@uos.de Contact us on Instagram: @kaleidoscience_pod