| gluten-free | grain-free
Delicious recipe by: C. Baumann
Ingredients for gluten-free Vanillekipferl (vanilla crescents)
Makes approx. 50
- 1 vanilla pod
- 200 g butter, room temperature
- 90 g sugar
- 1 pinch of salt
- 2 egg yolks, size L
- 100 g ground almonds
- 240 g Ruut cassava flour
For rolling:
- 100 g sugar
- 1 sachet vanilla sugar
100% cassava, without additives
Rolls that stay moist for 3-4 days!
Fair & sustainable from smal..
Regular price
22,90 €
Regular price
Sale price
22,90 €
Unit price
per
Shaping crumbly, buttery Vanillekipferl
Tip :) Always use a kitchen scale for our recipe and for weighing the ingredients such as the flour.
- Slit the vanilla pod lengthways and scrape out the seeds. Mix the soft butter, vanilla seeds, sugar, pinch of salt and egg yolks into a creamy dough.
- Add the ground almonds and the flour and work everything into a firm dough. Wrap the dough in cling film and leave to rest in the fridge overnight.
- The next day, take the dough out of the fridge and cut it lengthways into four to five equal pieces. Leave to stand for about 30 minutes so that it warms up a little. This makes it easier to work with.
- Cut the individual pieces into thin slices of equal size. Briefly knead each piece in your hand until soft, then roll it between your hands and shape it into a crescent.
- Preheat the oven to 190 °C (top and bottom heat).
- Place the crescents on a baking tray lined with baking paper. Leave a little space between them, as they will rise slightly.
- Bake on the middle shelf of the oven until light golden brown. This takes about 10 minutes – they burn easily, so check them often.
- In the meantime, slit and scrape out another vanilla pod and mix the seeds with the 100 g sugar.
- Let the baked Vanillekipferl cool a little. Carefully remove them from the baking paper and toss them in the vanilla sugar with a fork. It is important to catch the right moment here: they should still be slightly warm so that the sugar sticks better. If they are still too warm, they break very easily.
- Stored in an airtight tin, the Vanillekipferl will keep for a few weeks. That way you always have some buttery crescent cookies at hand.
