1. Add the flour, almonds, and sugar to a large bowl and mix. Add vanilla extract and the cold margarine in small pieces and knead until you get a nice smooth dough. If the dough seems too dry to hold together, gradually add some water. Shape the dough into a log and wrap in plastic wrap. Place in the fridge for at least 1 hour.

 

2. Preheat the oven to 350°F (180°C). Cut the dough log in roughly 40 slices and shape each slice into a ball first, then into a crescent/horn. Place on a baking sheet lined with baking parchment. If you what the crescents to hold their shape a bit better, cool them another 20 minutes – if you don’t care, place them directly in the oven and bake for 12-14 minutes. Take out of the oven before the tips of the crescents start to get color. Let cool down for some time on the baking sheet until you can touch them without breaking.

 

3. Mix the sugar with confectioner’s sugar and vanilla sugar in a shallow bowl. Roll the slightly cooled Kipferl carefully in the sugar mix – they should be covered completely. Let cool completely on a wire rack. Store in an airtight tin box without any other Christmas cookies.