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Austrian-Style Gluten Free Vanilla Cookies (Vanillekipferl)

Name: Austrian-Style Gluten Free Vanilla Cookies (Vanillekipferl)
Prep time: 40 min
Cook time: 12 min
Cuisine: Other
Ingredients: For the dough:; 220 g Mix Pâtisserie; or; 220 g Mix it! Universal; 80 g icing sugar; 1 pinch/es of salt; 1 vanilla pod; or; 1 package bourbon vanilla sugar; or; 1 tsp vanilla flavour; 50 g Paniermehl - Breadcrumbs; 200 g ground almonds; 2 egg yolks; 200 g cold butter; For sprinkling:; 100 g icing sugar; 1 package vanilla sugar

50-52 min

Buttery, crumbly and exceedingly moreish, these delicious gluten free vanilla bites are just the biscuit on a cosy Christmas evening.

Vanillekipferl (literally, vanilla moons) are wonderfully crumbly shortbread biscuits flavoured with ground almonds and vanilla, and generously dusted in more vanilla sugar. Double the vanilla equals double the goodness. Originally from Austria, these crescent-shaped cookies are now a firm Christmastime favourite in Germany, Hungary, Slovakia and the Czech Republic. That many people can’t be wrong, and indeed, the double vanilla and almond are a wonderful accompaniment to the spirit of the season. Try them for yourself with our gluten free vanilla cookie recipe.

Cook

Preparation

in 40 minutes

Cooking

in 10-12 minutes

Temperature

170 °C

Mix all the dry ingredients for the dough in a mixing bowl.
Now add the remaining ingredients and quickly bring together into a short dough.
Wrap the dough in cling film and rest for approx. 30 minutes in the refrigerator.
Preheat the 170°C and line a baking tray with baking paper.
With cold hands, shape pieces of the dough into little crescent shapes and space them out on the baking tray.
Bake in the oven for approx. 10 – 12 minutes.
Important! Leave the crescents to cool on the tray, otherwise they will crumble.
Mix the sugar and vanilla sugar in a shallow bowl.
Carefully remove the Kipferl (the crescents) from the tray, place them in the sugar-vanilla sugar mix to coat them.
Tip! Only coat 3 – 4 Kipferl at a time.

Ingredients

For the dough:

220

Mix Pâtisserie