Instructions
- Make the dough
- In a large bowl, mix flour, ground walnuts, powdered sugar, vanilla sugar, and salt.
- Add the cold butter cubes and rub them into the dry ingredients with your fingertips until crumbly.
- Knead quickly into a smooth dough (do not overwork).
- Wrap in cling film and refrigerate for 30 minutes.
- Shape the cookies
- Preheat oven to 175°C / 350°F. Line a baking tray with parchment paper.
- Take walnut-sized pieces of dough, roll them into small logs, and curve them into crescents (kifli shape).
- Bake
- Place on tray with a little space between each.
- Bake for 12–15 minutes, until the edges are just turning light golden. Do not overbake — they should stay pale.
- Coat in vanilla sugar
- Mix powdered sugar and vanilla sugar in a bowl.
- While still warm (but not hot), carefully roll each cookie in the sugar mixture. Handle gently — they’re delicate!
- Cool and store
- Let them cool completely before storing in an airtight container.
- Flavor improves after a day, and they can be stored for 2–3 weeks.
💡 Tip: If you want them extra aromatic, keep a vanilla bean pod in the storage container with the cookies.
If you want, I can also give you the old-fashioned Hungarian grandmother version where they use half walnuts, half hazelnuts for a richer flavor — that’s the one most people secretly love.
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