|60 g||vanilla sugar|
|130 g||butter (soft)|
|145 g||all-purpose flour|
|70 g||almonds (ground)|
|1||vanilla bean (seeds)|
|30 g||confectioner’s sugar|
|flour for work surface|
Riesling ice wine, sweet, 2012
The Riesling ice wine convinces with clear golden-yellow reflections and a bouquet of gooseberry, lemon, lime and passion fruit. The wine unfolds its ideal aroma at about 6°C (43°F).
Preheat oven to 170°C/340°F. In a standing mixer or with a hand mixer beat butter and half the vanilla sugar until pale and fluffy.
Mix together flour, ground almonds, and vanilla bean seeds in a bowl.
Then, add flour mixture to butter mixture and beat until well combined.
Take small portions of the dough (approx. 1 tablespoon) and form cookies by rolling dough into the shape of a half moon.
Place cookies on a baking tray leaving enough space between them. Line the tray with baking paper if needed. Bake in a preheated oven at 170°C/340°F for approx. 10 - 15 minutes until golden.