Vanillemandeln Vanilla Almond Cookies

Instructions

1. Begin by blanching the whole almonds. You can do this by placing them in a heatproof bowl and pouring boiling water over them. Let them sit for a few minutes until the skins soften, then drain and rinse them under cold water. Pat the almonds dry with a clean towel and remove their skins. Set aside.

2. In a medium saucepan, combine the granulated sugar and water over medium heat. Stir until the sugar is dissolved, then bring the mixture to a gentle boil.

3. Add the blanched almonds to the saucepan and stir continuously as the sugar mixture thickens and coats the almonds. This process will take about 10-15 minutes. Be patient and keep stirring to ensure the almonds are evenly coated.

4. Once the sugar has crystallized and coated the almonds, reduce the heat to low. Add the vanilla extract and a pinch of salt to the pan, stirring to incorporate the flavors.

5. Continue to stir the almonds over low heat until the sugar coating turns a light golden color and the almonds are fragrant. Be careful not to let the sugar burn.

6. Remove the pan from the heat and quickly transfer the almonds to a parchment-lined baking sheet. Spread them out in a single layer to cool and set.

7. If desired, you can sprinkle the warm Vanillemandeln with a dusting of powdered sugar for a snowy finish. Allow the cookies to cool completely before serving or storing in an airtight container.