Roast the hazelnuts for 15 minutes in an oven preheated to 160°C (320°F)

Once cooled, blend to a powder. Blend them first on their own, then blend again with some of the powdered sugar

Cream the soft butter with the powdered sugar and vanilla sugar. You can use the kitchenaid stand mixer with paddle attachment.

Add the flour, hazelnut powder and pinch of salt. Mix well.

Mix the egg with a fork and gradually add it to the previous mixture to bring it together into a dough.

As soon as you can form cigars without the dough becoming sticky, stop. You may have some egg left.

Shape into walnut-sized balls weighing 20 g (0.7 oz) Shape the balls into small crescents.

Place on a baking sheet covered with buttered parchment paper.

Bake for 15 to 25 minutes, until lightly golden.

Roll in powdered sugar while still warm. Roll several times to coat well. If the cookies have cooled down and the sugar no longer sticks, gently reheat them in the oven.

Place them on a wire rack and allow to cool before storing in an airtight tin.

These melt-in-your-mouth hazelnut kipferl cookies are absolutely delicious! I highly recommend them. They are very easy to make and  very tasty.