Vanillekipferl (Austrian Vanilla Crescent Cookies)
An easy recipe from a Viennese for the best vegan Christmas cookies: Vanillekipferl - Austrian crescent cookies with almond and vanilla, but without eggs.
Ingredients
- 330 g flour (all-purpose flour)
- 140 g (unpeeled) almonds, ground
- 80 g powdered sugar for the dough
- 250 g vegan butter
- 50 g powdered sugar for dusting and rolling the baked vanillekipferl
- 1 tbsp vanilla sugar see note
Instructions
- Mix the flour, almonds, and 80 g powdered sugar in a bowl.
- Cut the cold butter into cubes and add them to the dry ingredients.
- Work everything quickly into a smooth dough with your hands and place it in the fridge for about 60 minutes. Meanwhile, preheat the oven to 170 degrees (340 F), top and bottom heat.
- Quickly form little half-moon-shaped cookies of the same size and thickness from (maximum) walnut-sized pieces of dough. Bake with space in between (they get bigger when baking) on a baking tray lined with baking paper for about 15 minutes (keep an eye on it from ten minutes on). They should only start to get a "tan", but stay light.
- When they are finished baking, while they are still hot, mix approx. 50 g of powdered sugar with vanilla sugar and sprinkle it directly on the baking sheet (a fine metal sieve is helpful: put sugar mixture inside, hold over cookies, and stir a spoon in the sugar mixture) and only mix carefully with your hands when they have cooled down.
Video
Notes
- The quantity with 330 g flour is enough for approx. 55 vanilla crescent cookies. They fit on two baking trays.
- In the post above this recipe, I share with you some tips and tricks for vanilla crescents that are sure to succeed. Take a look at it. They're simple things to consider, so it's good if you've heard of them.
- Instead of buying, artificial or completely overpriced vanilla sugar *), I mix it myself in small empty glasses (with lids). For this, I take real, ground vanilla vanilla *) and mix it with sugar, I mostly use birch sugar (Xylitol) *) so that I can also use it for "healthy cakes". So far, I don't have a fixed mixing ratio. About 1/2 tsp with 2–3 tablespoons of sugar.
Nutrition
Serving: 1 Crescent CookieCalories: 79kcalCarbohydrates: 8gProtein: 1gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gSodium: 30mgPotassium: 26mgFiber: 0,5gSugar: 3gVitamin A: 0,03IUCalcium: 8mgIron: 0,4mg