To be honest, I have to say it was not easy to veganize this traditional german sugar and butter based Christmas cookie. Think I failed twice because I wanted to use fancy flours or other unusual ingredients.
In the end, I just broke it down to a few basic ingredients and VOILA! They turned out quite as I wanted them to be. Most Vanillekipferl recipes use a lot of vanilla sugar. I substituted this part with coconut sugar, stevia and raw bourbon vanilla from TerraElements
- 1 cup + 2 tbsp gluten-free all-purpose flour (150gr)
- 1 tbsp corn starch
- ¾ cup grounded almonds or almond flour (75 gr)
- ½ cup vegan butter (110 gr)
- ¼ cup coconut sugar (55 gr)
- 2 tbsp stevia
- 2 tbsp of bourbon vanilla (vanilla extract)
- a pinch of fine sea salt
- Mix the flour, cornstarch, almonds, sugar, stevia and salt in a medium bowl.
- In another bowl mix the vanilla with the vegan butter.
- In an electric mixer combine the content of both bowls
- Now divide the dough into two parts, put some flour on your table and form two rolls with the dough
- Wrap both rolls into plastic foil and put in the fridge for a minimum of 1 hour
- Preheat the oven to 340F (175°)
- Take the dough out of the fridge slice 2 cm discs and shape them until they look like a crescent
- Bake them for 12-15 minutes
- Decorate with powdered sugar
The recipe makes up to 20 pieces but you can easily double it.