Vanilla Almond Crescent Cookies - Vanillekipferl
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4.7
18 reviews
Excellent
Vanilla Almond Crescent Cookies - Vanillekipferl
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The best German vanilla almond crescent cookies or Vanillekipferl recipe!! This gluten-free recipe uses almond flour (regular recipe variation included).
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Ingredients
- 1½ cups almond flour (blanched) 150 grams
- ½ cup ground almonds 50 grams
- ½ cup cold butter (vegan butter or margarine) as a vegan alternative
- 0.6 cup sugar-free powdered sweetener 80 grams (I used a mix of xylitol and erythritol in the ratio of 1:1)
- pinch of salt
- 1-2 vanilla pods use two for a more intense flavour
- 1 teaspoon Almond essence
Vanilla Sugar Topping
- 6 tablespoon powdered sugar-free sweetener
- 2 tablespoon vanilla paste
Optional ingredieants
- ½ teaspoon baking powder
Instructions
- Line a baking tray with parchment paper. Cut the vanilla pod lengthwise and scrape out the dark vanilla paste. Do not throw away the pod, you can use it to make vanilla essence or vanilla tea.
- Sieve the almond flour into a bowl then combine it with the sweetener, salt, vanilla, almond essence, baking powder (optional), and butter. Stir in ground almonds and mix, making sure to scrape off any dough sticking on the bowl. Next, divide the dough into 5 pieces each about 4-5cm. Wrap each in saran wrap or cling film and allow to cool in the fridge.
- Cut out small pieces, each about ½ a cm thick and roll them out into small crescents. Lay the crescents on the parchment paper-lined baking tray, making sure to leave some space between the cookies. Bake at 175 degrees C (approx. 325 degrees F or gas mark 3) for 10-12 minutes.
- The tips of the baked keto vanilla almond crescent cookies should turn only slightly brown. The cookies will be slightly soft when you get them out of the oven, but do not let this worry you. They will harden-up once cooled.
Prepare the vanilla sugar coating
- To make vanilla sugar, combine vanilla paste and powdered sugar in a small bowl or cup. Transfer to a sieve or powdered sugar container then sprinkle it on top of the vanilla almond crescent cookies while they are still warm but not too hot.
- Allow the keto almond cookies with vanilla to cool completely then serve!
Equipments used:
Notes
- Temperature: the dough needs to be completely cold. To achieve this, make sure to use all-cold ingredients. Also, try not to over-process when mixing the ingredients together to prevent the butter from getting too warm. Make sure your hands are not too warm if mixing the dough by hand as opposed to a kitchen machine.
- Do not over-bake: Almond flour tends to burb quicker than regular baking flour so you may want to cover the cookies with foil or baking paper, to prevent them from turning brown too quickly. Additionally, the cookies should be slightly soft when you get them out from the oven.
- Serving: once baked, make sure to only remove the vanilla almond crescent cookies from the baking tray when completely cooled (allow to cool for 30 minutes to an hour before serving).
Nutrition Information
Show Details
Calories
24kcal
(1%)
Carbohydrates
3g
(1%)
Protein
1g
(2%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Cholesterol
1mg
(0%)
Sodium
6mg
(0%)
Potassium
3mg
(0%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Vitamin A
3IU
(0%)
Calcium
12mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 60Serving
Amount Per Serving
Calories 24 kcal
% Daily Value*
| Calories | 24kcal | 1% |
| Carbohydrates | 3g | 1% |
| Protein | 1g | 2% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 1mg | 0% |
| Sodium | 6mg | 0% |
| Potassium | 3mg | 0% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 3IU | 0% |
| Calcium | 12mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
18 reviews
Excellent
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