Vanilla Crescents aka Vanillekipferl in German have always been under my most favourite Christmas Cookies! Of course there’s a super simple vegan version again that tastes just as good as the original!
The most important step in this recipe is keeping the dough cool! Prepare the dough one day before you actually want to bake the cookies and leave it in the fridge overnight. And if you formed all vanilla crescents, let them sit outside (in Winter) or at a cold place for at least 15 minutes! Otherwise they might melt away in the oven and you’ll end up with one huge cookie and all the effort of forming them will be for nothing.
- 200g flour
- 80g sugar
- 1 packet (24g) bourbon vanilla sugar
- 100g finely ground almonds
- 2EL ground flaxseed
- 150g vegan butter
- powdered sugar
- 1 packet bourbon vanilla sugar
- Add all dry ingredients to a bowl and mix them.
- The butter should have roomtemperature, so take it out of the fridge an hour before you start or microwave it for about 20-40 seconds.
- Add the butter to the bowl and mix it in with a hand mixer.
- Then kneed the dough with your hands, form it to a kind of sausage and put it in the fridge overnight.
- Cut the ‘sausage’ into slices (you’ll find out how thick after a while) and form them to crescents. They should be a little bit thinner and smaller than you want them to be because they’ll expand while baking.
- Place the crescents on a baking tray lined with baking paper and let them cool for 15-20 minutes (if it’s cold outside just let them sit outside for a while).
- Preheat the oven to 170-180°C / 340-350°F and bake the cookies for about 10-12 minutes until they’re slightly golden brown and let them cool down.
- Prepare a bowl with powdered sugar and another package of vanilla sugar.
- Either dust the (still hot!) vanilla crescents with the vanilla-powdered sugar or roll them in it (but be careful not to break them).
- Let them cool down and enjoy!