Ingredients
- 200 g oat flour (fine-cut oats, ground, GF certified)
- 2 tablespoons arrowroot powder
- 100 g almond meal
- Generous pinch of freshly grated nutmeg
- 1/4 teaspoon fine sea salt
- 180 g unsalted butter, room temperature
- 80 g powdered sugar, sifted, plus more for sprinkling
- 1/8 teaspoon bourbon vanilla powder
- 1 large egg yolk
Instructions
- In a medium bowl, whisk together the flour, arrowroot powder, almond meal, nutmeg and salt.
- Place the softened butter, sugar and vanilla into a large mixing bowl. Mix, using a hand mixer or stand mixer with paddle attachment on medium speed for 1-2 minutes, until butter mixture is light and fluffy. Use a rubber spatula to scrape the sides of the bowl once or twice during the mixing process. Add the egg yolk and continue mixing, scraping the bowl as needed, until well incorporated.
- Gradually add the flour mixture and mix until thoroughly combined.
- Divide the dough into two and form each portion into a log, wrap in plastic wrap and refrigerate the dough for 1-2 hours, or overnight.
- Preheat oven to 350°F / 175°C (Umluft: 155 Grad) and line a large baking sheet with parchment paper.
- Remove the rolls from the fridge and cut into 1/2-1/3 cm inch slices, and shape into crescents, using the palms of your hands. You will need to work quickly so the dough remains cold. See tips below.
- Place cookies on the prepared baking sheet, leaving some space between each cookie, and bake on the middle rack for 12-15 minutes (depending on the size of the crescents), until the edges begin to turn golden.
- Place the cookie sheet on a cooling rack and let the cookies cool for 1 minute. Then sprinkle powdered sugar over the warm Vanillekipferl. Let them further cool and then give them a second dusting of sugar, if desired.
- Once completely cooled, store in an airtight container. Enjoy!
Nutrition
Notes
- The dough should always stay cold while you are shaping the cookies. Therefore I recommend taking only half of the dough out of the fridge so the remaining dough stays cold.
- Shaping the crescents might take a little bit of practice if you’re doing it for the first time. If the dough gets quite soft from forming the cookies, then let the formed cookies chill in the fridge for 10 -15 minutes before baking them. If your fridge is big enough you can place the whole cookie sheet in the fridge before baking.
- Make sure your crescents are all the same size so they bake evenly.
- For lighter coloured cookies, use blanched almond meal. It also has a finer consistency which will result in a finer cookie.
- For more tips, check out the blog post above.