Vanillekipferl Recipe

Ingredients

• 70 g almond flour
• 80 g gluten-free all-purpose flour ((see notes))
• 1 Pinch of salt
• 80 g almond butter
• 100 g Medjool dates (pitted and soaked in hot water for 20 minutes)
• 1 tsp vanilla extract
• Powdered Erythritol (or (vanilla) icing sugar)

Instructions

1. 1

   I recommend using metric measurements (grams). Check the video for visual instructions.

2. 2

   Add all ingredients to a food processor and blend for about 10-20 seconds, or until combined.

3. 3

   Wrap the dough in cling film and transfer it to the fridge to chill for about 1 hour.

4. 4

   Preheat the oven to 356° F (180° C) and line a cookie sheet or baking sheet with parchment paper.

5. 5

   Divide the dough into 2 pieces and roll each piece into a thick rope, about 1 1/2-2 inches (4-5 cm) in diameter.

6. 6

   Cut each rope into 0.6 inches (1.5 cm) thick slices and roll each slice into a small rope (refer to video). Then, bend both ends together to form a C-shape.

7. 7

   Transfer the cookies to the lined sheet and bake for about 10-12 minutes.

8. 8

   Let the cookies cool completely, dust them with powdered Erythritol (or icing sugar or powdered vanilla sugar), then enjoy!