Austrian Vanillekipferl (vanilla crescents - Gluten Free)

For the dough:
220 g Schar Mix C Patisserie Gluten Free Flour
60 - 80 g icing sugar 
1 pinch Greek Fine Sea Salt
2 vanilla pods OR
3 packages bourbon vanilla sugar 
50 g Schar Gluten Free Breadcrumbs
2 egg yolks
200 g ground almonds
200g cold butter
For sprinkling:
100 g icing sugar
2 packages vanilla sugar 



  • Mix all the dry ingredients for the dough in a mixing bowl.
  • Now add the remaining ingredients and quickly bring together into a short dough.
  • Wrap the dough in cling film and rest for approx. 30 minutes in the refrigerator.
  • Preheat the 170°C and line a baking tray with baking paper.
  • With cold hands, shape pieces of the dough into little crescent shapes and space them out on the baking tray.
  • Bake in the oven for approx. 10 – 12 minutes.
  • Important! Leave the crescents to cool on the tray, otherwise they will crumble.
  • Mix the sugar and vanilla sugar in a shallow bowl.
  • Carefully remove the Kipferl (the crescents) from the tray, place them in the sugar-vanilla sugar mix to coat them.
  • Tip! Only coat 3 – 4 Kipferl at a time.

Gluten Free, Wheat Free, No Milk Added, Lactose Free