Vegan Almond Crescent Cookies - German Vanillekipferl

two hand holding a plate with Vegan Almond Crescent Cookies

Vegan Almond Crescent Cookies - German Vanillekipferl

Discover how to make perfect vegan almond crescent cookies without eggs! These German Vanillekipferl are a classic in holiday baking, completely free from animal products! Yet, they are so delicious and almost melt in your mouth!

Author : Aline Cueni

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Prep Time :30

Cook Time :12

Chill Time :1

Total Time :1 42

Servings : 25

Calories : 73kcal

Ingredients

Cookies

▢ 1 cup (125 g) all-purpose flour
▢ ½ cup (60 g) almond flour (ground blanched almonds)
▢ ½ cup (30 g) powdered sugar
▢ 1 tbsp vanilla sugar see notes
▢ ½ tsp salt
▢ ½ cup (113 g) vegan butter

Sugar Coating

▢ 2 tbsp powdered sugar
▢ 1 tbsp vanilla sugar see notes

Instructions

In a large bowl, mix flour, almond flour, powdered sugar, vanilla sugar, and salt.
Add cold vegan butter in pieces and mix with a stand mixer or hand mixer to a crumbly dough.
Knead the crumbly mixture by hand into a smooth dough, wrap in cling film, and let it rest in the refrigerator for an hour. → Chilling makes it much easier to form the dough into crescents later.
Preheat the oven to 355°F (180°C).
Shaping Crescents: Divide the dough into 3-4 portions.
Divide the cold dough into 4 pieces and roll each into an even roll, about 1 inch (2.5 cm) thick. Then cut the roll into slices about 0.4 inches (1 cm) thick. Roll each slice into a finger-thick roll, then bend into a crescent shape.
Transfer crescents to a parchment paper lined baking sheet and bake in the preheated oven for 12 minutes.
Transfer to a wire rack and let cool briefly.
In a small bowl, mix powdered sugar and vanilla sugar. Dust the warm cookies with it.

Notes

Vanilla sugar is a very common Swiss/German baking product. If you don’t have vanilla sugar, you can make your own by mixing 2 tbsp caster sugar with the scraped-out seeds of one vanilla bean.
Sugar Coating: Sprinkle the cookies with powdered sugar while they are still warm. This helps the sugar-coating adhere better.
Turbo Cooling: If you're short on time, there's a little trick: Instead of chilling the dough in the refrigerator for an hour, you can place it in the freezer for 15 minutes
Stored in a cookie jar at room temperature, they will stay fresh for several weeks.