Gluten-Free Vanillekipferl are delicious and crumbly crescent-shaped cookies made with almonds and vanilla. There are various recipes around, also with hazelnut flour or with whole eggs instead of just yolk. The Vanillekipferl I propose are the gluten-free version of the classic ones made with almond flour prepared by me some time ago.
Also discover other gluten-free Christmas cookie recipes:
- Difficulty: Easy
- Cost: Medium
- Rest time: 1 Hour
- Preparation time: 20 Minutes
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 1 1/4 cups flour (for gluten-free desserts)
- 1/2 cup almond flour (or hazelnuts)
- 7 tbsp butter
- 1/4 cup gluten-free powdered sugar
- 2 egg yolks
- 1/2 vanilla bean
- 1 pinch salt
- gluten-free powdered sugar
Tools
- 1 Bowl
- 1 Sieve
- 1 Pastry Board
- 1 Baking Tray
Steps
In a bowl, sift the flour, then mix it with the almond flour and salt.
Add the sugar and vanilla seeds.
Add the butter in pieces and mix.
Add the yolks and knead quickly.
The dough can be prepared by hand or using a mixer.
Cover with plastic wrap and let rest for at least 1 hour in the fridge.
Take the dough and divide it into pieces of about 1 oz.
Roll the pieces of dough into cylinders, like making gnocchi.
Cut into pieces about 4 inches.
Form crescents and place them on a baking tray lined with parchment paper.
Bake in a preheated static oven at 356°F for 10-15 minutes.
Let cool on a wire rack.
Sprinkle with powdered sugar.
WARNING: Refer to the Italian Celiac Association guide and carefully read the ingredients to ensure they are free from gluten contamination.
Advice
Store in a closed box for up to 10 days.
FAQ
How can I replace butter to make them lactose-free?
You can use lactose-free butter with less than 0.01% lactose or margarine
I don’t have almond flour, what can I use?
You can use hazelnut flour or finely grind almonds and hazelnuts to make it.
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