👨‍🍳 作り方

1. 1

   For the dough: In a large bowl, combine flour, 50g granulated sugar, and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.

2. 2

   Add the egg yolks and sour cream (or yogurt) and mix until a dough just comes together. Do not overwork. Wrap in plastic wrap and refrigerate for at least 30 minutes.

3. 3

   For the filling: In a medium bowl, combine ground nuts, 100g powdered sugar, cinnamon, and vanilla extract. Mix well.

4. 4

   Preheat oven to 180°C (350°F). Line baking sheets with parchment paper.

5. 5

   On a lightly floured surface, roll out the chilled dough into a large circle, about 3-4mm thick. Cut the circle into 12 equal wedges, like a pizza.

6. 6

   Place a tablespoon of the nut filling at the wide end of each dough wedge.

7. 7

   Roll up each wedge from the wide end to the point, shaping them into crescent moons. Place on the prepared baking sheets.

8. 8

   Brush the tops of the Nusskipferl with the egg wash.

9. 9

   Bake for 15-20 minutes, or until lightly golden brown.

10. 10

    Let cool slightly on the baking sheets before transferring to a wire rack. Dust with powdered sugar if desired.