Vanillekipferl – or vanilla crescent cookies – are an absolutely essential part of the German Christmas experience. I’m thus pleased to share my special recipe for (healthier) Kipferl with you just in time for the holidays. These Kipferl are a snap to prepare and super delicious!

Instead of “regular” refined wheat flour, I prefer to use whole-grain kamut flour, since it’s slightly lighter in color than, say, whole-grain spelt flour. To sweeten the dough, I use a little coconut blossom sugar instead of white sugar, and in place of conventional powdered sugar, I sprinkle powdered rice sweetener* over the Kipferl.

Of course, we all have to decide for ourselves whether certain sugar alternatives fit in with our personal dietary preferences. For more info on the sugar alternatives I’ll occasionally use – and which I absolutely avoid – check out this post.

Here’s my recipe:

Recipe: Vanilla Kipferl (German Crescent Cookies) without Refined Sugar

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Prep Time 15 minutes
Cook Time 12–15 minutes
Passive Time
  1. Knead all ingredients into a smooth dough, cover, and let sit in fridge for 30 minutes.
  2. Preheat oven to 175°C on fan setting. Remove dough from fridge, roll tubes about 2 cm thick, cut into equal pieces (about 3–4 cm long), and form into crescents.
  3. Bake in preheated oven for 12–15 minutes. Allow to cool and sprinkle with rice sweetener.
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Enjoy and have fun baking! :-)


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