Vegan Vanilla Kipferl

These Vanilla Kipferl are super Moist yet a defined crumble that produces the melt in your Mouth experience. The Vanille and Almond sum up the whole Cookie. A Perfect Cookie that you would not even know was Vegan.

Dry Ingredients:
  • 300 g Flour
  • 1 tbsp Starch like Corn-starch
  • 150 g ground Almonds
  • 80 g Sugar
  • 1/4 tbsp Salt
  • 1 Vanilla bean
Wet Ingredients:
  • 230 g Butter
  • 2-3 tbsp Soja milk
For the Topping:
  • 15 g Vanilla Sugar
  • 200 g Icing Sugar
  1. Mix Flour, Starch, Almonds, Sugar, and Salt together. Cut the vanilla pod lengthwise, scrape out the core and add to the Mixture. Cut the Margarine into squares and mix into the dry ingredients. Mix and Knead until a firm dough is formed.
  2. ** If you find that it is a little too crumbly, add 2-3 EL Soja milk to get a little moisture into the Dough. Divide the dough into four pieces and roll into 1,5cm Rolls. Wrap the individual Rolls into Saran Wrap and place in the Fridge for 30 Minutes.
  3. Preheat the over to 175ºC Upper/ Lower Heat. Prepare two Baking Sheets with Baking Paper. Cut 1cm Slices from the Rolls and form into a Moon shape (half crescents). Lay them on the Baking Sheet lined with Parchment Paper and repeat the procures for all Slices.
  4. Bake the Kipferl from 10-15minutes until the edges are golden brown.
  5. In the meantime mix the two packets of Vanille Sugar with the Icing Sugar in a Strainer.
  6. Once the Kipferl are baked, sprinkle the HOT Cookies with the Icing Sugar mixture using a S. Let the Kipferl cool.