Description
Vegan Vanillekipferl Crescent Cookies with a delicate crumb, nutty almond flavor, and a soft vanilla sugar coat. Classic Austrian and German Christmas cookies that bake crisp at the tips and taste even better the next day. Perfect for tins, gifting, and cozy holiday trays.
Ingredients
2 cups (250 g) all-purpose flour
1 cup (100 g) ground almonds
1/2 cup (100 g) sugar (caster or granulated)
7 oz (200 g) firm vegan butter, diced
1 cup (120 g) icing sugar or vanilla powdered sugar, for coating
Instructions
1. Mix flour, ground almonds, and sugar in a large bowl.
2. Add diced vegan butter and work it into the dry ingredients until a uniform dough forms.
3. Divide dough into 4 logs about 3 cm wide. Wrap and refrigerate for 1 hour.
4. Preheat oven to 180°C (350°F). Line baking trays with parchment.
5. Slice each log into 1 cm pieces. Roll each piece into a short rope with tapered ends.
6. Bend ropes into crescents and place on trays with a little space between.
7. Bake 10 to 12 minutes until the tips just start to brown.
8. Cool 5 to 10 minutes until set but still warm, then gently roll in vanilla icing sugar.
9. Transfer to a rack, cool completely, and add a final dusting before serving.
Notes
Vegan butter: use a firm block such as Naturli, Flora Plant, Miyokos, or Earth Balance for clean shaping.
Homemade vanilla sugar: add a split vanilla pod to a jar of granulated sugar for a few days. For a stronger aroma, scrape the seeds in. Grind to powder for dusting.
Accuracy: weigh ingredients for best texture and consistent crescents.
Chill time: colder dough shapes faster and spreads less in the oven.
Dust while warm: cookies are fragile, so handle gently and let them firm slightly before coating.
Yield: about 60 cookies across 4 trays.
Storage: keep in airtight tins for up to 3 weeks. Flavor blooms after a day.
Variations: swap almonds with ground walnuts, pistachios, or hazelnuts. Or dip cooled ends in melted vegan dark chocolate.
Serving: add a final snowfall of vanilla sugar right before gifting or plating.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Christmas Cookies
- Method: Baking
- Cuisine: Austrian, German
Nutrition
- Serving Size: 1 cookie
- Calories: 56
- Sugar: 2 g
- Sodium: 22 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 0 mg