Vanilla crescents without eggs
The delicate shortbread pastries in their white powdered sugar attire are a classic from grandma's cookie tin. Here, we have a recipe for vanilla crescents (Vanillekipferl) without eggs for you. Instead of sugar, we use xylitol for sweetening; Xucker Premium is best for baking. The crescents are rolled in powdered erythritol.
Baking (vegan) vanilla crescents without eggs and without added sugar
If you swap the butter for a plant-based alternative in our low-sugar, egg-free vanilla crescent recipe, it becomes completely vegan. We tested it with almond milk and vegan butter, and it turned out great! Plus, we use Vanillexucker for that classic vanilla sweetness.
Instructions
1. Place all the ingredients for the shortbread dough in a bowl and knead them together well. Then chill for about half an hour.
2. In the meantime, sift the powdered erythritol into a bowl and mix it with the Vanillexucker.
3. Preheat the oven to 170°C (338°F) with fan assistance.
4. Remove the dough from the refrigerator and form it into a long roll.
5. Then cut the roll into about 24 pieces and shape them into crescents (Kipferl). Place the Vanilla Crescents on a baking sheet and bake for 18-20 minutes.
6. Let the hot Vanilla Crescents cool for 3-6 minutes before rolling them, while still warm (but no longer soft), in the powdered erythritol and Vanillaxucker mixture.
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