Ingredients
- 200g margarine
- 60g sugar
- 250g all-purpose flour
- pinch of salt
- 100g ground almonds
- ¼ tsp vanilla powder
- 100g icing sugar
- 24 g vanilla sugar
Method
- Warm up the margarine until melted and then mix with the sugar.
- In a bowl, mix the flour, salt, ground almonds, and vanilla powder.
- Add the margarine-sugar mix and combine using a hand mixer for about 3 minutes.
- Wrap the pastry in plastic foil and put in the fridge for at least 1 hour.
- Preheat the oven at 180 °C (top and bottom elements).
- Take the pastry out of the fridge and roll it out onto a lightly floured surface in a 4-cm thick layer.
- Cut out half-moon shapes with a cookie cutter or cut into 1cm wide stripes and shape them into half moons.
- Put the half-moon cookies on a baking tray that is lightly oiled or covered with baking paper.
- Put the vegan vanillekipferl into the oven and bake for 10-12 minutes until golden.
- In the meantime, mix the vanilla sugar with the powdered sugar.
- Take the vanillekipferl out of the oven and dust the sugar mixture over them while still hot.
- Allow to cool and remove from the tray.
Recipe originally published in the Vegan Holiday Recipes ebook. Download our PDF version of the recipe here.
