Vegan Vanillekipferl Cookies

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Vegan Vanillekipferl Cookies are a tender, buttery crescent cookie that originates from Austria.

Prep Time30

Cook Time15

Total Time45

Course: Dessert, Snack

Cuisine: Austrian

Diet: Vegan, Vegetarian

Keyword: caster sugar, ground almonds, non-dairy butter, plain flour, vanilla pod

Servings: cookies

Calories: 94.29kcal

Pre-heat your oven to 180C / 350F / gas mark 4 and line baking trays with grease proof paper.
In a large bowl, rub together the butter and flour until it forms a breadcrumb like texture. (Alternatively pulse them gently in a food processor until the same texture is achieved).
Add the sugar and almonds and stir to distribute evenly.
Next add the vanilla paste and non-dairy milk and bring together into a crumbly but malleable dough.
Pinch off walnut sized pieces of dough and roll into a sausage roughly the thickness of your finger. Curl the sausage into a 'C' shape and place on the baking tray.
Repeat until you've used all of the dough.
Bake in the centre of the oven for roughly 15 minutes or until just turning golden.
Leave to call slightly before dusting with icing sugar.