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Oat Vanillekipferl (vanilla crescent cookies) with almonds and butter
Oat Vanillekipferl (vanilla crescent cookies) made with finely ground oats, spelt flour, almonds and butter, sweetened with coconut sugar and rolled in vanilla. Family-friendly Christmas cookies, makes 40.
At a glance
Serves 12
Prep time: 45 min
Cooking time: 24 min
Total time: 69 min
Calories: 220 kcal per serving
Protein: 4 g
Fat: 15 g
Carbs: 16 g
Ingredients
120g rolled oats
80g ground almonds
160g butter
80g spelt flour
70g coconut sugar
1 egg yolk
2 tsp vanilla powder
1 pinch of salt
Method
You’ll need: oven · blender
Grind the oats to a fine flour in a blender. Grind the coconut sugar finely as well.
Knead the oat flour, spelt flour, almonds, 50 g coconut sugar, half the vanilla and the salt with the cold butter in pieces and the egg yolk into a smooth dough. Chill for 30 min.
Preheat the oven to 175 °C (155 °C fan). Divide the dough into 40 pieces, roll them into small logs with thin ends and bend them into crescents.
Bake the Kipferl on two trays lined with baking paper, one after the other, for 10 to 12 min each at 175 °C, until the edges are light brown.
Mix the rest of the coconut sugar with the remaining vanilla and roll the Kipferl in it while still warm. Leave them to cool on a wire rack.
Good to know
Here, part of the flour is replaced by oats that you grind finely yourself. That makes the Kipferl taste a little nuttier while they stay crumbly. Shaping them is a good job for children, and wonky crescents taste just as good.
Swaps
Oats → wholemeal spelt flour. Almonds → hazelnuts. Butter → a cold mix of ghee and butter. Coconut sugar → finely ground dates (the dough will be softer).
Cooking tips
Grind the oats really finely, otherwise the Kipferl crack when you bend them. If the dough gets warm, chill the tray of shaped crescents for 10 min in between.
Storage
Keep for 3 weeks in a cookie tin.
Allergens
Contains gluten (oats, spelt), almonds, milk and egg. Suitable for children. Suitable in pregnancy.