(from Weihnachten mit Fräulein Klein)
4 bags of chai-tea (for example Yogi tea)
100g ground almonds
80g icing sugar
1/2 vanilla pod
150g cold butter
To cover the cookies:
5 tablespoons icing sugar
1 teaspoon cinnamon
1 sachet vanilla sugar
First, heat up the milk in a small saucepan. Then, take away from the heat, add the 4 teabags and allow to infuse for about 30 minutes. Remove the teabags and let the milk cool down completely.
Preheat the oven to 175°C. Line two baking trays with parchment paper.
In a large bowl, sift together flour and icing sugar. Mix with the ground almonds and the scraped out seeds of the vanilla pod. Add the cold butter in pieces and the chai-milk. With your hands, bring together to a smooth dough. Form a ball, flatten a bit, wrap in clingfilm and allow to cool outside or in the refrigerator for at least an hour.
After an hour, take the dough out, cut into 3 equal pieces and form equal rolls from it. Cut these into smaller or bigger pieces, depending on how big you want the cookies to be. Bend the rolls into crescents and place on your baking tray.
Bake for about 10 minutes (they should not turn brown!). When you take them out of the oven, dredge in a mixture of icing sugar, cinnamon and vanilla sugar while still hot, but do that carefully, otherwise the crescents will fall apart! Let cool on a rack.