Whole Grain Vanilla Kipferl
Whole grain vanilla kipferl from Spoonsparrow: without refined sugar and white flour. Bake these healthy Christmas cookies easily!
Ingredients
- 1 Vanilla bean
- 150 g spelt whole grain flour (+ 1 tbsp for handling)
- 75 g ground almonds
- 50 g raw cane sugar
- 100 g butter
- 1 egg
- 1 tbsp powdered sugar made from raw cane sugar
Instructions
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1.
Split the vanilla bean lengthwise and scrape out the seeds. Mix the vanilla seeds with whole‑grain flour, almonds, sugar, butter in small chunks, and the egg on a work surface to form a smooth dough quickly.
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2.
Divide the dough into two portions and roll each into ropes about 2–3 cm thick on a floured surface. Wrap in plastic wrap and chill for an hour.
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3.
Line baking trays with parchment paper. Cut the ropes into slices about 1 cm thick, shape them into kipferls, and place on the tray. Bake the whole‑grain vanilla kipferls in a preheated oven at 180 °C (fan 160 °C; gas: level 2–3) for about 12 minutes.
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4.
Roll the baked kipferls in powdered sugar and let them cool completely before serving.
