Vanilla kipferl

Mix flour and butter together until it looks like breadcrumbs. Add sugar, almonds and egg-yolks and knead quickly to a short pastry. Cool for 1/2 hour. Form to a roll of the thickness of a thumb. Cut into 1 cm pieces. Now roll each piece in your hand to a length of about 4-5 cm and give it the shape of a French croissant (but much smaller of course, and this shape is what we call "Kipferl"). Bake at 180 C for 10 - 20 minutes. They may not get any colour, so don't wait until they're brown ! Mix the powdered sugar with vanilla and roll the kipferl in the sugar-mixture while they are still hot. But be careful, those kipferl tend to break very easily. Vanilla-kipferl is a traditional Christmas-recipe (I guess it comes from the south of Germany, Switzerland or Austria). My mother made it every year and it is one of my favourites. Now I make it every year. If you don't bake them too long, then they are soft and tender and they almost melt on your tongue.