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Vegan vanillekipferl on an icing sugar dusted surface.
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Vegan Vanillekipferl (Vanilla Crescent Cookies)

Vegan vanillekipferl - these delicious Austrian/German Christmas cookies are easy to make, light, crisp and melt-in-the-mouth.
Course Dessert, Snack
Cuisine Austrian
Keyword cookies
Prep Time 30 minutes
Cook Time 12 minutes
Servings 20 cookies
Author Domestic Gothess

Ingredients

Dough:

  • 125 g (1 cup) plain (all-purpose) flour
  • 60 g (⅔ cup) ground almonds
  • 45 g (6 Tablespoons) icing (powdered) sugar
  • 100 g (⅓ cup + 4 teaspoons) vegan block butter (NOT the spreadable kind. I use Naturli Vegan Block) cold and diced
  • 1 teaspoon vanilla extract

To Coat:

  • 1 Tablespoon vanilla sugar (optional)
  • 60 g (8 Tablespoons) icing (powdered) sugar

Instructions

  • Mix together the flour, ground almonds and icing sugar in a bowl.
  • Add the cold, cubed butter and vanilla extract and rub them in using your fingertips until well combined and no lumps of butter remain.
  • Bring the mixture together into a soft dough and knead gently just a couple of times until it is smooth. Wrap and refrigerate for a couple of hours until the dough is firm.
  • Divide the dough into 20 pieces, I use a scale for accuracy (about 16g each) and roll them into balls.
  • Roll each ball into a small log shape, tapering the ends slightly. Shape the log into a crescent. Lightly flour the surface if necessary.
  • Place the crescents spaced apart on a couple of baking parchment lined baking sheets and pop them in the freezer while you preheat the oven to 180°C/160°C fan/350°F/gas mark 4.
  • Bake the cookies for 12-15 minutes, until golden around the edges and on the underside but still pale on top.
  • Mix the icing sugar and vanilla sugar (if using) in a wide, shallow bowl.
  • Allow the cookies to cool on the baking sheets for 5 minutes, then gently roll them in the icing sugar while they are still warm. Place on a wire rack to cool completely.

Notes

  • See post above forr tips, details and step-by-step photos.
  • As with all of my baking recipes I really do recommend using the metric measurements with a digital scale rather than the cup conversions. Cups are a wildly inaccurate measuring system and you will get far better, more consistent results using a scale, not to mention that it is also easier and less messy than cups!