Vanillekipferl are cookies which are prepared in Germany around Christmas. I always loved them however the vegan version is made with margarine or veggie butter which I don't particularly like to use, therefore I decided to create an alternative version using yogurt. They taste a bit different from the original ones but they are still good and even non-vegan loved them. I had them with a turmeric almond latte.
150 g Whole flour
150 g flour
200 g Almond flour plus some more for the decoration
120 g coconut sugar
1 teaspoon ground vanilla plus 1/4 for the decoration
120 g sunflower oil
150 g vegetal yogurt
1 pinch of salt
Mix the dry and wet ingredients separately and then mix them all together kneading with your hands to obtain a dough. Wrap in film and refrigerate for at least 2 hours. Take the dough and form rolls about 2 cm thick and then cut them in 1 cm slices and give the cookies a halfmoon shape (see pics). Heat the oven at 180°C, put some baking paper on a tray and transfer the cooking on it. Bake for about 15 minutes.
In the meantime grind some Almond flour very finely and mix it with 1/4 teaspoon ground vanilla. Once cookies are cold, pass them into the Almond/vanilla flour. You can preserve them for about 3 weeks in a tin box (mine lasted 2 days though!).