Mohnkipferl Poppy Seed Horns

Instructions

1. Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.

2. In a large mixing bowl, combine the all-purpose flour, powdered sugar, ground poppy seeds, ground almonds, and salt. Mix the dry ingredients together until well combined.

3. Add the softened butter, egg yolk, and vanilla extract to the dry mixture. Using your hands or a stand mixer, knead the dough together until it forms a smooth and cohesive ball.

4. On a lightly floured surface, roll out the dough to about 1/4 inch thickness. Cut the dough into triangles, then roll each triangle starting from the wide end towards the tip to form crescent shapes.

5. Place the shaped Mohnkipferl on the prepared baking sheet, making sure to leave some space between each cookie.

6. Bake the cookies in the preheated oven for approximately 12-15 minutes, or until they are lightly golden brown around the edges.

7. Remove the Mohnkipferl from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

8. Once the cookies are completely cooled, dust them generously with powdered sugar for a snowy finish.

9. Store the Mohnkipferl in an airtight container at room temperature for up to a week, or freeze them for longer storage. Enjoy these delightful Mohnkipferl with a cup of hot tea or coffee, and savor the flavors of this classic Austrian Christmas treat that brings warmth and joy to your home during the holiday season. Happy baking!