Delicious and crumbly gluten-free Vanillekipferl are crescent-shaped cookies made with almonds and vanilla. There are various recipes available, some with hazelnut flour or with eggs instead of just egg yolks. The vanillekipferl I propose to you are the gluten-free version of the classics with almond flour that I prepared some time ago.
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- Difficulty: Easy
- Cost: Medium
- Rest time: 1 Hour
- Preparation time: 20 Minutes
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 1 1/5 cups flour (for gluten-free desserts)
- 1/2 cup almond flour (or hazelnuts)
- 3.5 oz butter
- 1/3 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.
Combine the butter in pieces and mix.
Add the egg yolks and knead quickly.
The dough can be prepared either by hand or using a mixer.
Cover with plastic wrap and let it rest in the fridge for at least 1 hour.
Take the dough and divide it into pieces of about 1 oz each.
Roll the pieces into cylinders, as you do for gnocchi.
Cut into pieces about 4 inches long.
Shape into crescents and place on a baking tray lined with parchment paper.
Bake in a static preheated oven at 350°F for 10-15 minutes.
Let cool on a wire rack.
Dust with powdered sugar.
WARNING: consult the Italian Celiac Association manual and read the ingredients carefully to ensure they are free from gluten contamination.
Advice
They keep in a closed tin for up to 10 days.
FAQ
How can I replace the 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 grind almonds and hazelnuts finely to obtain it.
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