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Vanilla Almond Crescent Cookies - Gluten free

Vanilla Almond Crescent Cookies - Vanillekipferl

The best German vanilla almond crescent cookies or Vanillekipferl recipe!! This gluten-free recipe uses almond flour (regular recipe variation included).
Course Dessert
Cuisine Austrian, German
Diet Gluten Free, Vegan
Prep Time 10 minutes
Cook Time 10 minutes
Resting Time 30 minutes
Total Time 50 minutes
Servings 60
Calories 24kcal


  • Baking tray
  • Parchment paper
  • Saran wrap
  • Electric mixer or a bowl and a spatula


  • cups almond flour (blanched) 150 grams
  • ½ cup ground almonds 50 grams
  • ½ cup butter (vegan butter or margarine) as a vegan alternative
  • 0.6 cup sugar-free powdered sweetener 80 grams (I used a mix of xylitol and erythritol in the ratio of 1:1)
  • pinch of salt
  • 1-2 vanilla pods use two for a more intense flavour
  • 1 teaspoon almond essence

Vanilla Sugar Topping

  • 6 tablespoon sugar-free powdered sweetener
  • 2 tablespoon vanilla sugar

Optional ingredieants

  • ½ teaspoon baking powder


  • Line a baking tray with parchment paper.
  • Cut the vanilla pod lengthwise and scrape out the dark vanilla paste. Do not throw away the pod, you can use it to make vanilla essence or vanilla tea.
  • Combine almond flour, sugar, salt, vanilla, almond essence and butter in a bowl. Stir in ground almonds and combine, making sure to scrape off any dough sticking on the sides of the bowl.
  • Divide the dough into 5 pieces each about 4-5cm. Wrap each in saran wrap or cling film and allow to cool in the fridge.
  • Cut out small pieces, each about ½ a cm thick and roll them out into small crescents. Lay the crescents on the parchment paper-lined baking tray, making sure to leave some space between the cookies. Bake at 175 degrees C (approx. 325 degrees F or gas mark 3) for 10-12 minutes.
  • The tips of the baked vanilla almond crescent cookies should turn only slightly brown. The cookies will be slightly soft when you get them out of the oven, but do not let this worry you. They will harden-up once cooled.

Prepare the vanilla sugar coating

  • Mix vanilla sugar and powdered sugar in a small bowl or cup. Transfer to a sieve or powdered sugar container then sprinkle it on top of the vanilla almond crescent cookies while they are still warm but not too hot.
  • Allow the cookies to cool completely then serve!


Here is a recipe variation for those not on a gluten-free OR vegan diet:
250 grams (approx 2.5 cups) all-purpose flour, 80 grams powdered sugar (0.6 cups), 1 teaspoon almond extract, 1 vanilla pod (cut open and the vanilla seeds scraped out for use), a pinch of salt, 150 grams (11/3cups) ground almonds, a pinch of salt and 150 grams (0.66 cups) (cold) butter. You will also need some powdered sugar (at least 6 tablespoons) and 1 egg yolk and vanilla sugar (about 2 tablespoons) to coat the cookies. The steps for the original recipe are exactly the same as this gluten-free version (steps below), with the egg yolk added-in at the same time as the butter.


  • Temperature: the dough needs to be completely cold. To achieve this, make sure to use all-cold ingredients. Also, try not to over-process when mixing the ingredients together to prevent the butter from getting too warm. Make sure your hands are not too warm if mixing the dough by hand as opposed to a kitchen machine.
  • Work with portions: divide the dough into small portions and only work one portion at a time. Keep the rest in the fridge for the same reason mentioned above. The dough needs to be chilled and cool! Sorry, this is very important, there is no stressing it enough!!
  • Size: next, try to make sure the vanilla crescent cookies have the same size. This will allow them to bake evenly.
  • Cooling: you can pop the formed or shaped cookies in the fridge again to cool before baking if you prefer.
  • Space: make sure to leave some space between the cookies on the baking tray to prevent the cookies from sticking to each other.
  • Batch-bake: Bake these cookies in the oven in two batches. The other batch can bake while you decorate the baked cookie lot with the vanilla sugar and confectioner's sugar mix. The thing is, the crescent cookies need to be warm during the decoration process. If you bake both trays at the same time, there is a possibility of one batch or tray of cookies cooling before you decorate it.
  • Do not over-bake: Almond flour tends to burb quicker than regular baking flour so you may want to cover the cookies with foil or baking paper, to prevent them from turning brown too quickly. Additionally, the cookies should be slightly soft when you get them out from the oven.
  • Serving: once baked, make sure to only remove the vanilla almond crescent cookies from the baking tray when completely cooled (allow to cool for 30 minutes to an hour before serving).


Calories: 24kcal | Carbohydrates: 3g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 6mg | Potassium: 3mg | Fiber: 2g | Sugar: 1g | Vitamin A: 3IU | Calcium: 12mg | Iron: 1mg