Vegan Vanillekipferl (Viennese Crescent Cookies)
These delicate vegan vanillekipferl, Viennese crescent cookies, will wow you with their melt-in-the-mouth texture and buttery flavor. They are also ridiculously easy to make.
Servings: 16 cookies (each about 3-inches long)
Calories: 121kcal
Equipment
Ingredients
- 8 tablespoons vegan butter (1 stick, softened, at room temperature)
- ¾ cup powdered sugar
- 1 teaspoon pure vanilla extract
- ½ cup blanched almond flour
- 1 cup unbleached all-purpose flour
- More powdered sugar for dusting
Instructions
- Preheat the oven to 350 degrees Fahrenheit/180 degrees Celsius.
- Use a hand mixer or whisk to beat the vegan butter and powdered sugar in a bowl.
- Stir in the vanilla extract, almond flour and all-purpose flour. Mix all ingredients with a spatula or beat with the hand mixer for about 20 seconds until everything is incorporated.
- Knead lightly to form a dough. Don't over knead because you don't want gluten to develop.
- Break off one-inch balls of the dough, quickly roll into a two-and-half-inch cylinder on the palm of your hand.
- Curve the edges downward to form a crescent.
- Place on an ungreased baking sheet. Repeat with the rest of the cookie dough.
- Bake the crescent cookies for 14 minutes or until the tips of the crescents are very lightly golden. Let the baking sheet stand 15 minutes on a wire rack, then transfer the cookies with a spatula directly to the wire rack. Dust with powdered sugar.
Nutrition
Serving: 1 crescent cookie | Calories: 121kcal | Carbohydrates: 12g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 46mg | Potassium: 10mg | Fiber: 1g | Sugar: 6g | Vitamin A: 0.2IU | Calcium: 9mg | Iron: 1mg