Christmas Time = Cookie Time! For this reason I created a totally sugar free vanilla crescent cookies recipe. Vanilla crescent cookies are traditional christmas cookies in germany and called “Vanillekipferl”.
Normally I replace sugar with dates, but this time I didn’t want to use any replacement.
As sugar is necessary for the “crunch”, my vanilla crescent cookies are really soft and melt in your mouth! I think only sugar free persons will like these cookies. If you don’t want to reduce the sugar completely, you can add approx. 30 g coconut sugar. In this case I also suggest you to reduce the ground almonds up to 40 g.
Ingredients for 1 baking sheet
- 140 g whole grain spelt flour
- 50 g ground almonds
- 40 g ground hazelnuts
- 80 g cold Butter
- 20 g white almond butter
- 1 egg yolk
- 1/2 tsp. ground vanilla
- 1 pinch of salt
- Mix flour, ground almonds, hazelnuts, vanilla and salt in a bowl.
- Add butter, almond butter and the egg yolk and knead until smooth.
- Place dough in the fridge for approx. 2 hours.
- Preheat oven to 190° (375°F) and line a baking sheet with parchment paper.
- The dough needs to have the perfect temperature. Not to cold, not to warm. For this reason only take small pieces out of the fridge and roll them to small crescents.
- Bake the vanilla crescents cookies for approx. 10-12 minutes, until golden.
- Let them cool down completely before store them in a cookie box.