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To bake Vanillekipferl (vanilla crescent cookies) with no refined sugar, use ground almonds or hazelnuts, cold butter or plant-based butter, and coconut sugar or a little honey. Roll them while still warm in finely ground coconut sugar mixed with vanilla – that way the coating sticks. Coconut sugar is still sugar, so enjoy them in moderation.
The dough is too warm or too dry. Chill it for at least 30 minutes, shape the crescents with cold hands and let them cool briefly on the tray after baking before you roll them.
In a tightly closed tin, somewhere cool and dry, for about three to four weeks.