Kipferl

Cream butter and sugar until light and fluffy

Beat in flour a bit at a time

Add almonds and vanilla extract and beat together until mixture becomes slightly stiff dough

Wrap in clingfilm and refridgerate for at least one hour

Lightly butter two baking sheets

Pinch off walnut sized pieces of dough and roll into strips 2½cm wide by 1½cm thick (about 6cm long), then shape into a crescent

Arrange the crescents at least 1½cm apart on the baking sheets

Bake for 12 to 15 minutes at 180°C or until lightly coloured

Remove from oven and allow to cool for about 5 minutes

Transfer to cake rack

Dust with icing sugar and allow to cool for a further 15 minutes before serving