gluten-free | grain-free | paleo | vegan
Recipe by: Dani from www.zottenglueck.blogspot.com
Just 6 ingredients for paleo Vanillekipferl (vanilla crescents)
- 50 g ground almonds or hazelnuts
- 100 g Ruut cassava flour
- Half a vanilla pod or 1/2 sachet vanilla sugar
- Pinch of salt
- 50 g honey or sugar
- 60 g butter (cold) or plant-based butter alternative
100% cassava, without additives
Rolls that stay moist for 3-4 days!
Fair & sustainable from smal..
Regular price
£20.00 GBP
Regular price
Sale price
£20.00 GBP
Unit price
per
Shaping and baking gluten-free Vanillekipferl
Tip :) Always use a kitchen scale for our recipes and for weighing the flour.
- Put all the ingredients in a bowl and knead with your hands until you have a smooth dough. This takes about 3-4 minutes; at first the dough is dry and crumbly, but that changes as you knead it.
- Shape the dough into a log, wrap it in cling film and put it in the fridge for an hour.
- Preheat the oven to 160 °C fan oven (180 °C top and bottom heat).
- Take approx. 15 g of dough at a time and shape the crescents with your hands.
- Place on a baking tray lined with baking paper and bake for approx. 12 minutes.
- Leave to cool on the tray, otherwise they will break. If you like, sprinkle with a little sugar or icing sugar while they are still warm.
- Stored in a cookie tin, the cookies stay crumbly and tender.
