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4.7 from 18 votes

Vanilla Almond Crescent Cookies - Vanillekipferl

The best German vanilla almond crescent cookies or Vanillekipferl recipe!! This gluten-free recipe uses almond flour (regular recipe variation included).

Prep Time
10 mins
Cook Time
10 mins
Additional Time
30 mins
Total Time
50 mins
Servings: 60
Calories: 24 kcal
Course: Dessert
Cuisine: German , Austrian

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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
  1. 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.
  2. Allow the keto almond cookies with vanilla to cool completely then serve!

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

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

% 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.