Austrian vanilla crescents (Vanillekipferl)

Mix the flour, walnuts and powdered sugar. Add the cold butter in pieces, the egg yolks and the drops, and quickly knead into a smooth dough. Wrap in plastic wrap and chill for 30 minutes.

Shape finger-thick rolls, cut off small pieces and bend them into crescents. Bake at 170 °C with top and bottom heat for 10 to 12 minutes until pale golden, then roll in the vanilla sugar while still warm. URANOS brings cinnamon sugar, walnut and a soft caramel note to the dough.