Macadamia Kipferl (crescent cookies) with rice flour and maple syrup

Macadamia Kipferl (crescent cookies) made with rice flour, butter and maple syrup, gluten-free and rolled in vanilla coconut sugar. Low FODMAP without almonds, a snack and Christmas bake for your cookie tin.

At a glance

• Serves 10
• Prep time: 40 min
• Cooking time: 14 min
• Total time: 54 min
• Calories: 241 kcal per serving
• Protein: 2 g
• Fat: 17 g
• Carbs: 22 g

Ingredients

• 150g rice flour
• 50g cornflour
• 80g macadamia nuts
• 120g cold butter
• 1 egg yolk
• 30g maple syrup
• 20g coconut sugar
• 1 vanilla pod
• 1 pinch of salt

Method

You’ll need: oven · baking tray · blender

1. Finely grind the macadamia nuts in a blender. Scrape the seeds out of the vanilla pod.
2. Quickly knead the rice flour, cornflour, ground nuts, salt, half the vanilla seeds, the butter in pieces, the egg yolk and the maple syrup into a dough. Chill it for 30 min.
3. Preheat the oven to 170 °C (150 °C fan). Finely grind the coconut sugar with the rest of the vanilla seeds and tip it into a deep plate.
4. Shape the dough into 30 small rolls with thinner ends, bend them into crescents and place them on a baking tray lined with baking paper.
5. Bake the Kipferl at 170 °C for 12 to 14 min until the tips are lightly browned.
6. Leave them to cool for 2 min, then carefully roll them in the vanilla mixture while still warm. This makes about 30 Kipferl (3 per portion). They keep for 2 to 3 weeks in an airtight tin somewhere cool and dry.

Good to know

Vanillekipferl (vanilla crescent cookies) don’t have to contain almonds: macadamia nuts make the dough just as crumbly and taste slightly of butter. Rice flour instead of wheat, maple syrup instead of sugar – only the coating gets a little coconut sugar with vanilla.

Swaps

Macadamia nuts → walnuts (more bitter). Rice flour → buckwheat flour (darker). Coconut sugar for coating → just vanilla seeds with cornflour (less sweet). Butter → coconut oil.

Cooking tips

Gluten-free dough breaks easily: shape the Kipferl with cold hands and only roll them once they have cooled a little.

Storage

Keeps for 3 weeks in a tin.

Allergens

Contains macadamia nuts (tree nuts), milk and egg. Gluten-free.