Hello fellow food adventurers!
After a rejuvenating trip, I'm back in my kitchen, apron on, ready to whisk up some magic. And what better way to kick things off than with a recipe that's close to my heart - my Grandma’s Vanillekipferl, or as we fondly called them, waniliowe rożki! Now, my grandma was a force of nature in the kitchen, especially during Christmas. No request for less work was ever entertained - the more variety, the better, she'd say.
So, I embarked on a quest to recreate her beloved vanilla crescents, a staple from my childhood in Krakow. After consulting both my mum and aunt (and getting two wildly different recipes, bless their hearts!), I realised my gran must have held her recipes in her head, a true master of the kitchen! These cookies are a nod to my Polish heritage and a testament to the enduring love of family traditions. These delicate, vanilla-scented almond cookies originated in Austria but found their way into Polish Christmas tables thanks to history. Now, I'm giving it a modern twist with a vegan and gluten-free version.
These cookies are surprisingly easy to whip up, especially if you have a food processor. But no worries, you can make them by hand too! Just be gentle with the dough, treat it like you would a delicate shortbread. I've added a hint of cardamom - which my Gran might raise an eyebrow at, but trust me, it brings a beautiful floral note. If cardamom isn’t your thing, you can easily leave it out.
Let’s Bake Vegan Vanilla Kisses
Ingredients:
- 4 tsp psyllium husks (for GF version only)
- 100g vegan butter or refined coconut oil, solid (80g for GF version)
- 60g icing sugar, divided
- 125g all-purpose flour or GF flour mix
- 50g finely ground almonds or almond flour
- 1/8 tsp salt
- ¼ tsp ground cardamom (optional)
- 7ml vanilla extract
- 2.5ml almond essence (optional)
- ½ tsp vanilla powder or ½ vanilla pod, seeds scraped (optional)
Method:
- Prep the Psyllium: If going gluten-free, mix psyllium husks with 2 tbsp of water and let it sit until it becomes jelly-like.
- Combine Dry Ingredients: Cube the vegan butter or coconut oil and in a food processor combine with 40g of icing sugar, flour, almond flour, salt, and cardamom (if using). Pulse until it looks like a breadcrumb consistency and the mixture sticks together when pinched. You can do this by hand by using a pastry cutter or two knives, then your fingers.
- Add Wet Ingredients: Add the vanilla extract, almond essence, and the rehydrated psyllium husks (if using), pulse again until a dough forms, if using vanilla powder you may need to add a tiny bit of water ( 1 tsp ) if the dough seems too dry to come together. Transfer to a bowl and shape the dough into a disc. Wrap and refrigerate for at least 60 mins, 4 hrs+ if gluten free.
- Prepare the Vanilla Dusting: Combine the remaining icing sugar with vanilla powder or seeds from a vanilla pod. Set aside.
- Preheat: 15 mins before you are ready, preheat your oven to 175°C (345°F).
- Shape the Cookies: Divide the dough into 4 portions. Roll each into a snake and cut into 7.5 cm segments and shape into crescents. (or use scales at 15g per portion).
- Bake: Arrange the crescents on a baking tray lined with baking paper, and bake for 10-12 minutes until lightly golden.
- Dust & Cool: While still warm, dust with your vanilla icing sugar mixture. Allow to cool completely before storing in an airtight jar.
Tips & Notes:
- Almonds: Both skin-on and blanched almonds work great! Skin-on roasted almonds will add a bit more flavor. Almond flour is a good shortcut if you have it.
- Cardamom: Skip or sub with cinnamon if you’re not a fan.
- Chill: The chilling time is crucial for the dough to handle well, don’t skip this step.
These cookies are not just delicious, but they’re also healthier. The almond flour adds a lovely texture and healthy fats, while the use of coconut oil or vegan butter makes them suitable for plant-based diets. So, ditch the overly processed store-bought goodies and try these. I guarantee you'll love them!
And there you have it – a little piece of my childhood, made vegan and gluten-free for all to enjoy. Happy baking and happy holidays!
If you try this recipe, don't forget to tag me in your photos on your social media channels. I’d love to see your creations!