Low-Carb Vanilla Kipferl

Ingredients

• 1 Vanilla bean
• 150 g Spelt flour Type 1050
• 100 g Ground Almonds
• 50 g almond flour (partly sifted)
• 60 g birch sugar
• 1 pinch salt
• 1 pinch tonka bean
• 3 egg yolks
• 60 g Butter
• 3 tbsp powdered birch sugar (for rolling)

Instructions

1. 1.

   Split the vanilla bean lengthwise and scrape out the seeds with a knife. Mix the vanilla seeds with spelt flour, almonds, almond flour, birch sugar, salt, and tonka bean until well combined. Add the egg yolks and butter in small chunks and quickly knead everything into a smooth dough. Wrap the dough in cling film and refrigerate for 1 hour.

2. 2.

   Line two baking trays with parchment paper. Divide the dough into small pieces, roll them into ropes, taper the ends, and shape them into half‑moons.

3. 3.

   Place the low‑carb vanilla kipferl on the prepared trays and bake in a preheated oven at 180 °C (fan 160 °C; gas: level 2–3) for about 10–12 minutes.

4. 4.

   Remove the cookies from the trays with the parchment paper and dust them with powdered sugar while still warm. Let the low‑carb vanilla kipferl cool completely.