I have a great affinity to Austria. Vanillekipferl originated there in Vienna.
Buttery, vanilla-infused and delicately crumbly with a melt-in-your-mouth texture, these Austrian Vanillekipferl cookies are more than worth the little effort it takes to make them.
The first time I went skiing, having never skied before in my life, my other half thought it would be a good idea to throw me in at the deep end… so he took me to the Hintertux Glacier in Austria – And that was the first time I tried and fell in love with Vanillekipferl – These are the Keto variation.
VANILLEKIPFERL
Buttery, vanilla-infused and delicately crumbly with a melt-in-your-mouth texture, these Austrian Vanillekipferl cookies are more than worth the little effort it takes to make them…
20
servings30
minutesIngredients
100 g Almond Flour
4 tsp Coconut Flour
60 g Unsalted Butter – melted and cooled
25 g Erythritol
5 drops Liquid Sweetener (or increase erythritol 1 tbsp, try for sweetness)
1 small Egg
1 tsp Baking Powder
1/4 tsp Xanthan Gum
1/4 tsp Himalayan Salt
1-2 tsp Vanilla Extract Flavouring
Method
- Preheat oven 160 C
- Whisk butter and erythritol until creamy.
- Add egg, vanilla extract and liquid sweetener. Whisk.
- Sieve coconut flour, baking powder, salt and Xanthan gum.
- Add to mixture.
- Whisk.
- Add the almond flour, mix with a fork until well combined, form into a dough with your hands.
- Roll into a large sausage shape and divide/cut into approximately 20 pieces.
- Roll each piece into a little sausage, rolling thinner at each end.
- Form into a quarter moon shape (see photo).
- Bake in the oven on a lined baking sheet for approximately 15 minutes, or until lightly browned at the edges.
- Sieve granulated/powdered erythritol onto the Vanillekipferl whilst still warm.
Notes
- MACROS per Vanillekipferl – 0.5g Carbs – 2.5g Fat – 14g Protein
No Comments