Vanilla Crescent Cookies "Vanillekipferl"
Equipment
- bowl
- baking sheet with baking paper
Ingredients
Dough
- 50 g almonds ground
- 100 g butter at room temperature, vegan
- 30 g powdered sugar
- 140 g all-purpose flour
- ½ pulp of a vanilla pod or 1 tbsp vanilla sugar
- ½ tsp cinnamon ground
Dust
- 30 g powdered sugar
- ½ pulp of vanilla pod or 2 tbsp vanilla sugar
Instructions
Dough
- Mix the butter in a bowl together with the ground almonds, the flour, the powdered sugar, cinnamon and the pulp of half a vanilla pod and form a smooth dough.
- Then cut the dough in two halves and roll each to a 3 cm thick dough roll. You can wrap this in cling film, but you don't have to. Now you put both of them in the refrigerator for at least an hour or overnight.
Roll and bake
- Preheat your oven to 175 degrees top/ bottom heat and line your baking sheet with baking paper.
- Now take a roll of dough and cut about 1 cm of it. You should have about 13 pieces per roll. You roll this quickly into the shape of a miniature croissant and place it on your tray. Do this with both rolls and spread the cookies evenly on your tray.
- Put the tray in the oven and bake your cookies for about 13 minutes until the ends are slightly browned.
Sprinkle
- For dusting, mix the remaining ingredients (powdered sugar and pulp of the other half of your vanilla pod) and dust them over the still warm vanilla crescents. Enjoy! :)
Nutrition
Serving: 1cookieCalories: 68.7kcalCarbohydrates: 6.3gProtein: 0.9gFat: 4.4g
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