So, here’s the recipe for grandma Greti’s vanilla horns and a few tips so that your horns turn out perfectly: Tips:
Chop the butter into small pieces with a knife and place on the flour. Mix and knead the mixture well. Afterwards add the almonds and icing sugar and knead the whole mass well and form a ball.
If the dough has become too warm, you can put it back in the fridge for a bit.
When the dough is the correct temperature you can cut pieces, which you then form into horns – the rest of the dough can be left in the fridge, hallway, balcony – wherever it’s not too hot.
For the perfect horn shape, roll out the dough in to a 2 cm thick snake and cut off around 3 cm long pieces and form them quickly on the work surface or with your hands into horns.
Don’t worry if they don’t all look perfect – it’s important that they taste good. 😊 That’s what Tobias thinks too and prefers to shape quick and simple “vanilla sticks“, that way he’s finished quicker and the biscuits land faster in his mouth. 😉
Bake the vanilla horns (or vanilla sticks 😊) in a pre-heated oven at a temperature of approx. 170°C (fan-assisted oven) for 10-12 minutes.
Not for too long, as they darken afterwards. When they’ve cooled down, mix some icing sugar with lots of vanilla sugar and sieve over the lukewarm horns.
When they’ve cooled down completely, you can put them carefully in a biscuit tin or hand them out over the kitchen table to munch straightaway.
I wish you happy baking! If you do bake this recipe then share your “perfect vanilla horns moment” with us. #bloghuetteAll chocolate lovers can find a delicious biscuit recipe for in our Blog Hut: Creamy sweet chocolate treasures.