VAINILLEHÖRNCHEN (VANILLA HORN)
Chef Vanessa Musi
140 gr Spelt flour
60 gr Almond flour
30 gr Cane sugar with vanilla (my grandmother put the vanilla wand in a can together with the sugar)
A pinch of sea salt
120 gr Grass fed butter: must be soft
Sifted glass sugar to dust finished cookies
By hand on the table, make a well with the flour sifted with sugar.
In the center, put butter and mix to integrate.
Spread the dough in a flat square, wrap in plastic wrap and refrigerate at least 4 hours.
Let sit at room temperature and shape small horns about 7 to 8 cm.
Bake at 340 F/ 160 C on a perforated baking sheet lined with parchment until barely brown.
Remove and sprinkle immediately with sifted powdered sugar.
These cookies are fragile and they break easily, store in a sturdy airtight container.