Vanillekipferln
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Vanillekipferln
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| Servings | Prep Time |
| 30Kipferln | 15minutes |
| Cook Time |
| 15minutes |
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Ingredients
- 240g all purpose paleo flour
- 50g white almond meal
- 1/4tsp fiber husk powder
- 1/4tsp xanthan gum
- 220g ghee (smooth)
- 60g icing sugar
- 1tsp bourbon vanilla bean paste
- 1 egg
- pinch pink salt
- 50g coconut cream
- icing sugar for decoration
Instructions
- Preheat the oven to 180°C/350°F
- Mix all dry ingredients in a bowl and set aside.
- In another bowl mix with a hand-mixer the ghee, salt and the sugar until creamy. Add the egg and then the coconut cream.
- Now add the flour by spoonfuls and mix until the dough is soft and smooth.
- Now put the kipferl-dough in a pastry tube, and on a baking sheet squeeze half rounds. You should get out 30 Vanillekipferln.
- Bake for 12 to 15 minutes. Don’t let them get too dark!
- After a few minutes out of the oven sift the icing sugar on the top of the cookies and let them cool out completely on a cooling-rack.
Recipe Notes
You can store the Vanillekipferln in an air-tight container until Christmas.
They are perfect for a nice little gift, packed in a Christmas bag.