Vanillekipferln

Finely grind the almonds in a food processor until they resemble a coarse meal, then set aside. In a large mixing bowl, beat the softened butter and confectioner's sugar together until light and creamy.

Add the lemon extract, a pinch of salt, and a splash of milk to the butter mixture and mix to combine. Gradually fold in the flour and ground almonds until a soft, pliable dough forms.

Wrap the dough in plastic wrap and refrigerate to allow it to rest and firm up, making it easier to shape. This step is essential for achieving the characteristic crumbly texture of Vanillekipferln.

Preheat your oven to 325°F (160°C) and line two baking sheets with parchment paper. Remove the dough from the refrigerator and allow it to soften slightly at room temperature.

Pinch off small portions of dough and roll each into a short log about 2 inches long, then gently curve the ends to form a crescent shape. Place the shaped cookies onto the prepared baking sheets, spacing them about an inch apart.

Bake the crescents in the preheated oven until they are set and just barely golden on the bottom, being careful not to over-brown them. The cookies should appear pale and sandy in color.

While the cookies are still warm, gently roll them in a generous amount of confectioner's sugar to coat them evenly on all sides. Handle them carefully as they are very fragile when warm.

Allow the cookies to cool completely on a wire rack, then give them a second dusting of confectioner's sugar for a snow-white finish. Store in an airtight container at room temperature for up to two weeks.