Vegan vanilla cookies (german Vanillekipferl)
One of the most popular german Christmas cookies: brittle, crispy vanilla arches rolled in vanilla sugar. This vegan recipe will certainly succeed.
Servings: 30 big to 50 big cookies
Ingredients
- 120 g ground almonds
- 270 g flour
- 2 tbsp starch
- 200 g vegan butter or margarine cold, cut into cubes
- pinch of salt
- 100 g sugar
Vanilla coating
- 4 tbsp powdered sugar
- 2 tbsp vanilla sugar
Instructions
- Kead all the ingredients for the dough quickly to a homogeneous dough. The butter should become softer and mix well with the other ingredients. There shouldn't be any pure butter pieces in the dough. If the dough is too sticky, add some flour. If the dough does not hold together after long kneading, add 1 tbsp of cold water. Wrap the dough in foil and let it rest in the fridge for 1 hour.
- Preheat the oven to 180 degrees Celsius or 356 degrees Fahrenheit.
- Take half of the dough from the fridge and knead it softly on a floured work surface. Roll out a piece of it into a thick roll. Now cut small portions from it (8-10g for small Kipferl or 15-20g for large Kipferl). Take a portion and roll it out into a thin roll on the work surface and place it on a baking sheet with baking paper in a curved shape. In my experience, every grandmother and baker forms the cookies differently, so just get creative. Continue until the dough is finished.
- Bake the vanilla cookies in the oven for 10-14 minutes, depending on their size. They should not become brown, because then they become too hard and not so soft and tender.
- Mix the powdered sugar and vanilla sugar in a plate and roll the slightly cooled, but not completely cold vanilla cookies in the sugar mixture to coat them. If you want, you can also dip the cookies at the ends in dark, vegan chocolate.
- Store the biscuits in a container in a cold, dark place for up to 2 weeks. After a few days of storage, the vanilla cookies taste even more delicious, because then they will become even more brittle.