Almond Crescent Cookies, or Vanillekipferl as we call them in German, are the ultimate Christmas cookie. There I said it. A lovely crumbly cookie with a delicious almond taste and a hint of vanilla. It pleases everyone, ok maybe not people with an intolerance to almonds, but surely everyone else. I tried about a dozen times to come up with a glutenfree version, but no luck. Without gluten and eggs, I couldn’t come up with a dough firm enough to roll into a crescent, which is the entire point tbf. So, my gluten-sensitive friends, please forgive me for this spelt version. If you know a lovely recipe that contains no gluten, please reach out.
This recipe for vegan Almond Crescent Cookies is:
- Free from white sugar
Almond Crescent Cookies are the ultimate Christmas cookies. If you only got time to bake one kind, these are a safe bet and total crowd pleaser. Try it now.
- 100 g finely ground almonds (skinned)
- 250 g fine spelt flour
- 2 tbsp arrowroot powder
- 85 g sukrin icing sugar, some extra for dusting
- 120 g vegan butter
- 100 g almond butter
- 40 g applesauce, unsweetened
Add the ground almonds, spelt and arrowroot to a mixing bowl. Combine well and add the sukrin icing sugar. Now scrap out your vanilla pods and add the vanilla, almond butter, applesauce and cold(!) vegan butter to the mix. Using your hands, knead it into a firm dough.
Place the dough into your bowl, cover with a tea towel and chill for at least 45 minutes.
Now, the crucial part of shaping the cookie dough into its memorable crescent form. No kidding, I form the cookies outside on my balcony in the freezing cold, because it's so much easier to get a lovely shaped and crunchy cookie with a cold dough. Cold dough means cold hands! It's a tad obsessive, but at least my cookies survive the heat in shape. Take about a thumbnail-sized piece of cookie dough and roll it firmly between the palms of your hand. Once it looks like a mini sausage, bend the cookie slightly into a crescent and place on a lined baking tray.
Chill the almond crescent cookies for another 15 minutes before baking them for about 10 minutes until nicely golden. Don't overbake them or they turn super dry and too crunchy. Let them cool off for a couple of minutes. Fill a small bowl with sukrin icing sugar and turn your crescent cookies in the icing sugar until evenly coated. They keep well in a cookie box for about a week or two, if they last that long...
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Hi there! I created Miss Walter’s to include loved ones with dietary restraints (chosen or not) at the dessert table. I share all my favourite vegan dessert recipes with you so that you can do the same. Because sharing food has the power to unite us, so let’s not get our diet in the way of eating and sharing delicious cakes.