Vanillekipferl (Vanilla Crescent Cookies)
Delicately crumbly vanilla crescents with roasted nuts and a generous coating of vanilla sugar – a classic holiday cookie with a melt-in-your-mouth bite, fully veganized. They won’t last long. You’ll probably have to bake a new batch sooner than planned.
Servings: 60 cookies
Notes
Butter vs. Margarine
You can also use margarine for this recipe, but you’ll need to bake the cookies for two minutes longer. I prefer vegan butter because it gives them a more crumbly mouthfeel.Vanilla Sugar
You can make your own vanilla sugar using scraped vanilla pods and storing them together with sugar in an airtight containerIngredients
Dough
- 250 g Flour type 405
- 70 g Powdered Sugar
- 16 g Vanilla Sugar
- 150 g Almonds ground
- 1 g Salt
- 210 g vButter Flora or Violife
Coating
- 50 g Powdered Sugar
- 16 g Vanilla Sugar
- 30 g Sugar white
Equipment
- 1 Kitchen Scale
- 1 Standmixer
- 1 Paddle Attachment
- 1 Baking Tray
- Cling Film
- Parchment Paper
Instructions
Dough
- Mix the flour, powdered sugar, vanilla sugar, almonds, and salt in a bowl.
- Cut the butter into small pieces and add it to the bowl.
- Use your hands to quickly knead everything.
- When the dough is starting to come together, put it onto your kitchen counter and use the palm of your hand to press the dough away from you onto the kitchen counter. Collect the dough again into a ball and repeat this step a few times until a uniform dough is formed.
- Shape the dough into a long log and chill in the fridge for at least 1 hour.
Shaping & Baking
- Preheat the oven to 170 °C top/bottom heat.
- Take a piece from the log and roll it on your counter until it’s about 3 cm in diameter and cut it into finger-width pieces.
- Shape each piece into a crescent and place on a parchment-lined baking sheet. (This recipe makes around 2-3 baking sheets)
- Bake for about 11-12 minutes or until lightly brown on the thinner ends.
Coating
- In a bowl, combine granulated sugar, powdered sugar, and vanilla sugar.
- Once the crescents are out of the oven, let them cool for 2 minutes. Then, carefully coat them in the sugar mixture using two spoons.
- Let them cool down for at least 2 hours before storing them in an airtight cookie container.
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