Vanillekipferl Recipe
Vanillekipferl (vanilla crescent cookies) are tender, nutty, and sweet, flavored with almond flour and dusted liberally with powdered sugar, perfect for the holidays - this time, with a vegan, gluten-free, refined sugar-free makeover!
Servings 28 cookies
Ingredients
- 70 g (2/3 cups) almond flour
- 80 g (1 cup + 1 Tbsp) gluten-free all-purpose flour (see notes)
- 1 Pinch of salt
- 80 g (1/3 cup) almond butter
- 100 g (8) Medjool dates pitted and soaked in hot water for 20 minutes
- 1 tsp vanilla extract
- Powdered Erythritol or (vanilla) icing sugar
Instructions
- I recommend using metric measurements (grams). Check the video for visual instructions.
- Add all ingredients to a food processor and blend for about 10-20 seconds, or until combined.
- Wrap the dough in cling film and transfer it to the fridge to chill for about 1 hour.
- Preheat the oven to 356° F (180° C) and line a cookie sheet or baking sheet with parchment paper.
- Divide the dough into 2 pieces and roll each piece into a thick rope, about 1 1/2-2 inches (4-5 cm) in diameter.
- Cut each rope into 0.6 inches (1.5 cm) thick slices and roll each slice into a small rope (refer to video). Then, bend both ends together to form a C-shape.
- Transfer the cookies to the lined sheet and bake for about 10-12 minutes.
- Let the cookies cool completely, dust them with powdered Erythritol (or icing sugar or powdered vanilla sugar), then enjoy!
Notes
- Flour: I used 60 g rice flour and 20 g tapioca flour, but you can use gluten-free all-purpose flour, too. If you aren’t GF, regular AP flour should work.
Nutrition Facts
Vanillekipferl Recipe
Serving Size
1 cookie
Amount per Serving
Calories
52
% Daily Value*
Fat
3
g
5
%
Saturated Fat
0.2
g
1
%
Sodium
14
mg
1
%
Potassium
47
mg
1
%
Carbohydrates
6
g
2
%
Fiber
1
g
4
%
Sugar
3
g
3
%
Protein
2
g
4
%
Vitamin A
5
IU
0
%
Calcium
20
mg
2
%
Iron
0.3
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.