300 g flour
250 g butter
125 g sugar
3 egg yolks
125 shelled and ground almonds
2 packs of vanilla sugar
Hints:
I always use unsalted butter, I find the cookie tastes more rich this way. Some people like to use shortening in the cookies instead. For a German however, having no butter in a cookie is the same as using Ragu in your sauce to an Italian, a definite no! Ha, ha!
I have picked up a trick recently and I use fruit sugar instead of the regular granulated sugar, either works but the dough is a bit crumbly when you roll it and with the fruit sugar it is easier to use and roll the dough as the sugar is more fine. The ground almonds and the sugar you can pickup at Bulk Barn. You should also be able to get the Vanilla sugar there, I usually buy the packages from Dr. Oetker.
Mix and knead the flour with the butter, egg yolks, and almonds, then let stand (unheated) for one hour. Form small crescents (mini-croissants) out of the dough and bake on a greased pan at 350 C until light golden (about 7 min). While still hot, roll in vanilla sugar.