Why vanillekipferl without eggs?#
Eggs are used in many traditional baking recipes to bind the ingredients and make the dough light. But there are many reasons to go without eggs. Many people are allergic to eggs, or vegans avoid animal products for ethical reasons. And sometimes you simply have no eggs at home but still want to bake. Luckily, there are simple ways to bake vanillekipferl without eggs that taste just as delicious as the original.
Ingredients for about 40 pieces#
- 280 g all-purpose flour
- 200 g soft butter
- 70 g sugar
- 1 packet vanilla sugar
- 1 tsp vanilla extract
- 100 g ground almonds
- Powdered sugar for dusting
Preparation:#
Place all ingredients in a bowl and knead into a dough.
Wrap the dough in cling film and refrigerate for 1 hour.
Remove the dough from the fridge and work with half first. Return the other half to the fridge until you are ready to shape it.
Take walnut-sized pieces from the dough and shape them into crescents. Place the crescents on a baking sheet lined with parchment paper, making sure they are not too close together.
Bake in a preheated oven at 175°C with top and bottom heat for about 15 minutes.
Remove the crescents from the oven and let cool slightly. Once cooled, dust with powdered sugar — and your delicious vanillekipferl are ready.
Tips for perfect vanillekipferl#
- Butter or margarine: Butter gives vanillekipferl a particularly rich flavor, while margarine offers a vegan alternative. If you want to use margarine, choose a high-quality one that is free of trans fats.
- Chilling time: Resting time in the fridge is crucial for the consistency of the dough. If the dough is worked while too warm, the crescents lose their shape.
- Gentle rolling: The crescents are very fragile after baking. Be especially careful when rolling them in the sugar-vanilla mixture.
Enjoy!