Vegan Vanilla Kipferl
Ingredients
- 2 cups (200 g) of ground hazelnuts or almonds
- 1 3/4 cups (250 g) of flour (spelt flour or whole wheat flour)
- 1/3 cup (60 g) of raw cane sugar or coconut blossom sugar
- 1 tbsp (20 g) maple syrup
- 1/2 cup (100 g) blanched almond butter or cashew nut (coconut oil goes too)
- some almond milk
- Mark of a vanilla bean or 1 tsp vanilla extract
- Coating
- 25 g of vanilla sugar ground
- 1 tsp tapioca starch
Preparation
First, you knead all ingredients except the almond milk to a crumbly dough. If it is too dry, add some almond milk or nut butter. Please make sure that the vanilla crescent cookies are more like crumbs in consistency. It should be crumbly and not a firm, firm dough
Now let the dough rest for 30 minutes covered in the fridge. Remove the dough and divide the dough into about 3 equal pieces. Roll each of the dough pieces into a round strips about as thick as a thumb. Now cut the stip into 1.5” (4 cm) long pieces. The 1.5” pieces you form into crescents and try to make them slightly pointy
Place the moons on a baking tray and bake in a preheated oven at 350°F (175°C) for about 10-13 minutes
While they bake, grind the vanilla sugar with the tapioca starch to a fine powdered sugar. Take the finished vanilla kipferl out of the oven and sprinkle it directly with the powdered sugar. Use a hair sieve to help