![\"vegan](\"https:\/\/cinnamonandcoriander.com\/wp-content\/uploads\/2021\/11\/vegane-vanillekipferl-1.jpg\" "\\"vegane")
<\/p>\nVegan German Vanillekipferl Recipe – learn how to make the best German Vanilla Crescent Cookies with ground almonds! A vegan spin on a traditional German Christmas cookie recipe. Delicately crumbly with a melt-in-your-mouth texture these are perfect for the holidays. <\/p>\n
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Delicately crumbly with a melt-in-your-mouth texture, these Vanillekipferl cookies will thoroughly win you over! This holiday season let’s make German Vanilla Crescent Cookies.<\/p>\n
This is a modern vegan spin on the traditional German Christmas Cookie recipe. The crescent cookies are made using Earth Balance\/ vegan butter, ground almonds and are dusted with vanilla sugar and icing sugar! They are buttery, tender, nutty and so addictive! A perfect cookie to make for the holidays that\u2019s always a hit.<\/p>\n
![\"vegan](\"https:\/\/cinnamonandcoriander.com\/wp-content\/uploads\/2021\/11\/vegane-vanillekipferl-rezept-ohne-ei-1.jpg\" "\\"vanillekipferl")
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Growing up in Germany, I made these every year at Christmas with my granny along with several other traditional German Christmas cookies<\/a>.<\/strong> While there are many types of German Christmas cookies, these are unnegotiable. Christmas without Vanillekipferl is just not possible.<\/p>\n German vanillekipferl cookies owe their melt-in-your-mouth texture to the high butter content and the absence of egg. As these are vegan, we don’t use butter but Earth balance or margarine. Think of them as a tender, crumbly shortbread cookie made with ground nuts and coated with a generous dusting of vanilla sugar. So good.<\/p>\n While most people think of them as a German Christmas cookies, Vanillekipferl originated not in Germany, but in Vienna, Austria around 400 years ago when.<\/p>\n According to some sources they were created as a celebration of a victory over the Turks making them the shape of the crescent moon (\u201ckipferl\u201d) found on the Turkish banner.<\/p>\n Over the years Austrians came up with more and more crescent-shaped pastries, the most famous of which eventually made its way to France: The croissant. But that’s another story for another post.<\/p>\n For this recipe, we are using ground almonds but walnuts or hazelnuts can also be used. In some parts of Austria, these are even made with ground pepitas.<\/p>\n Ground blanched almonds will result in a light-colored cookie whereas unblanched almonds or walnuts and hazelnuts will result in a darker, speckled cookie. <\/p>\n Vanilla sugar is a common ingredient in many European baking recipes, and can be found in little packets in the stores. In Canada, you find it in the baking aisle. However, in the States, it isn\u2019t common to find those little sachets of Dr Oetker vanilla sugar. As it is basically just sugar flavored with vanilla, it is easy to make yourself.<\/p>\n You can make vanilla sugar simply by mixing 1 cup of sugar with the seeds of 1 vanilla pod. Also, add the scraped-out pod to the sugar and store in a dark cool and dry place.<\/p>\n However, if you don\u2019t have a vanilla pod laying around, you can also make vanilla sugar using pure vanilla extract.<\/p>\n To make your own vanilla sugar using vanilla extract, place \u00bd tsp pure vanilla extract and \u00bc c sugar in your food processor. Pulse the two together until the sugar is evenly colored. The sugar will be moist, so spread it on a plate to dry.<\/p>\n As the sugar dries, it will clump up slightly. So, once dry it needs to be returned to the food processor and pulsed a few more times until you have a fine, vanilla-scented sugar. Store the vanilla sugar in an airtight container in a cool and dry place. <\/p>\n <\/p>\n There is a very quick method to shape the perfect vanillekipferl. <\/p>\n Here are the secrets for perfectly shaped vanilla crescents – in no time at all.<\/p>\n Roll the chilled vanilla cookie dough between your hands into rolls with a thickness of a coin – about almost 2-3 cm thick. Then cut these into slices (approx. 11 to 12 g each in weight). <\/p>\n Now roll the ends briefly, bend them and place them on the baking sheet. Then put it in the oven and look forward to the delicious crescent cookies<\/p>\n The vanillekipferl will hold their shape if you stick to the following rules:<\/p>\n German Christmas cookies are often set to rest in biscuit tins for a few days or even weeks. After 2 to 3 days, they will become even more crumbly and taste even better. Stored in an airtight container in a cool place, these cookies will keep for several weeks.<\/p>\n \u2605 Did you make and love this traditional German Vanillekipferl recipe? Give it your review below! And make sure to share your creations by<\/b> tagging me on Instagram<\/b><\/a>!<\/b><\/p>\n![\"freshly](\"https:\/\/cinnamonandcoriander.com\/wp-content\/uploads\/2021\/11\/vegane-vanillekipferl-rezept-1.jpg\" "\\"vanillekipferl")
<\/p>\nIngredients for Vanillekipferl: <\/h2>\n
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What is Vanilla Sugar? <\/h2>\n
![\"homemade](\"https:\/\/cinnamonandcoriander.com\/wp-content\/uploads\/2021\/11\/vegan-vanillekipferl-recipe-1-1.jpg\")
<\/p>\nHow to make German Vanilla Sugar ( Vanillezucker) <\/h2>\n
Using vanilla pod<\/h3>\n
Using vanilla extract<\/h3>\n
![\"vegan](\"https:\/\/cinnamonandcoriander.com\/wp-content\/uploads\/2021\/11\/vegane-vanille-kipferl-1.jpg\" "\\"vegane")
<\/p>\nShaping Vanilla Crescent Cookies: <\/h2>\n
![\"Austrian](\"https:\/\/cinnamonandcoriander.com\/wp-content\/uploads\/2021\/11\/vegan-vanillekipferl-recipe-2.jpg\")
<\/p>\nMy Vanilla crescent cookies melt in the oven<\/h2>\n
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Storing crescent cookies<\/h2>\n
Tips for the best vanillekipferl<\/h2>\n
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More German Christmas Recipes<\/h2>\n
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