Vanillekipferl, vanilla crescents. The most popular christmas biscuit (cookie) in Gemany and Austria.
It’s wonderful vanilla fragrance! And the feeling on the tongue when the shortcrust crumbles into your mouth!
My recipe is deliciously crunchy-tender, like the original. But, of course these Vanillekipferl are vegan!
Also great to give away in pretty jars or tins! A perfect heart warmer in the holiday season.
Ingredients for about 30 vanilla crescents:
250 g flour
50 g almonds, ground
50 g hazelnuts, ground
210 g vegan butter (room temperature)
80 g of sugar
1 tbsp vanilla sugar
To turn in, after baking:
120 g icing sugar
2 tbsp vanilla sugar
Mix all the ingredients for the dough well together. Then wrap the firm dough in cling film and place it in the fridge for one hour.
Mix the icing sugar with the vanilla sugar.
Preheat the oven to 175 ° top and bottom heat.
Form the dough into a 3-4 cm (1 inch) thick roll and cut it into finger thick slices. From those slices form the biscuits. Tehy should have a little, slightly flat banana shape. Please check the pictures for the correct shape.
Place the vanilla crescents on a baking tray with baking paper. And bake them for about 20 minutes on a medium rack. Until they start to turn slightly golden brownish.
Let the vanilla crescents cool for three to five minutes and then turn them in the icing sugar mixture.
Let them cool completely. After that, they are best kept in a tin can or a closed jar.
Enjoy your biscuits and merry Christmas!
In search for more vegan baking recipes?
Try my German crullers, rhubarb meringue tartelettes or poppy seed streusel cake.
Or just check out my ‘baking and sweets‘ section. Here on dailyvegan.de. You’ll find many tasty recipes and inspriations there.