Paleo Vanillekipferl, gluten-free

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

Shaping and baking gluten-free Vanillekipferl

Tip :) Always use a kitchen scale for our recipes and for weighing the flour.

1. 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.
2. Shape the dough into a log, wrap it in cling film and put it in the fridge for an hour.
3. Preheat the oven to 160 °C fan oven (180 °C top and bottom heat).
4. Take approx. 15 g of dough at a time and shape the crescents with your hands.
5. Place on a baking tray lined with baking paper and bake for approx. 12 minutes.
6. 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.
7. Stored in a cookie tin, the cookies stay crumbly and tender.