Vegan Vanillekipferl
Vanillekipferl is a beloved Austrian festive cookie, famous for its delicate crescent shape and rich, nutty vanilla aroma. This vegan version keeps all the tender, crumbly texture and sweet, buttery flavour without eggs or dairy — just as traditional and delicious as the original, perfect for holidays or any sweet treat.
Shared by sartad
Time
60 min
Serves
6
Difficulty
easy
🛒 Ingredients
- #Cookie Dough;
- 200g plain flour
- 100g ground almonds or walnuts
- 80g icing sugar
- 1 tsp pure vanilla extract
- 150g cold firm vegan butter, cubed
- Pinch of salt
- #Coating;
- 60g icing sugar
- 2 tsp vanilla sugar or 1 tsp vanilla bean powder
👩🍳 Instructions
- 1
Mix flour, ground nuts, icing sugar, and salt in a bowl. Add cold vegan butter, vanilla, and rub together until the mixture looks like fine crumbs. Gently bring it together into a smooth dough — do not overwork.
- 2
Wrap the dough and chill in the fridge for 30 minutes so it is easy to shape.
- 3
Pinch off small portions, roll into thin logs, and curve them into classic crescent shapes. Arrange on a lined baking tray.
- 4
Bake for 10–12 minutes until pale golden — they will still feel soft but firm up as they cool.
- 5
Mix the coating sugar and vanilla together. While the cookies are still warm, toss them gently in the mixture until fully coated. Let cool completely before serving.