High-protein Vanillekipferl (vanilla crescent cookies) with quark and almond flour

High-protein Vanillekipferl made with defatted almond flour, low-fat quark and real vanilla, rolled in coconut sugar. A snack for the cookie tin: 23 g protein per serving (6 Kipferl).

At a glance

• Serves 5
• Prep time: 40 min
• Cooking time: 24 min
• Total time: 64 min
• Calories: 301 kcal per serving
• Protein: 24 g
• Fat: 16 g
• Carbs: 14 g

Ingredients

• 150g defatted almond flour
• 30g ground almonds
• 30g whey protein powder
• 150g low-fat quark
• 45g butter
• 50g coconut sugar
• 1 egg yolk
• 1 vanilla pod
• 1 pinch of salt

Method

You’ll need: oven · blender

1. Scrape the seeds out of the vanilla pod. Grind a quarter of the coconut sugar with half the vanilla seeds in a blender until fine and set aside for rolling.
2. Knead the almond flour, ground almonds, protein powder, remaining coconut sugar, remaining vanilla seeds and salt with the low-fat quark, soft butter and egg yolk into a smooth dough. Wrap it and chill it for 30 minutes.
3. Preheat the oven to 175 °C (155 °C fan). Divide the dough into 30 pieces, roll each into a finger-thick roll with thinner ends and bend them into crescents.
4. Place the Kipferl on two baking trays lined with baking paper and bake them one tray at a time at 175 °C for 11 to 12 minutes each, until the tips are lightly browned.
5. Roll the Kipferl in the vanilla coconut sugar while still warm and leave them to cool on a wire rack.

Good to know

Vanillekipferl belong on every Christmas cookie plate. You bake these with quark and almond flour, so six Kipferl make a serving with a good amount of protein. They're a little softer than the original and don't break as easily.

Swaps

Low-fat quark → skyr (a little firmer). Protein powder → 30 g more almond flour (then less protein). Ground almonds → ground hazelnuts. Coconut sugar → maple sugar.

Cooking tips

Use a plain whey protein without sweeteners, otherwise the dough tastes artificial. The Kipferl are easier to shape with slightly damp hands.

Storage

Keeps for 1 week in a cookie tin somewhere cool; the quark keeps them soft.

Allergens

Contains almonds, milk (quark, butter, protein powder) and egg; no wheat or spelt.