Instructions are for 12 servings. Please modify as needed.
Beat the softened butter and powdered allulose until smooth and creamy. Add the vanilla and mix to combine. Add the almond flour and toasted hazelnuts and mix until a soft dough forms.
Shape the dough into a disc, wrap, and refrigerate until firm enough to handle, about 30–45 minutes.
Preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper. Divide the dough into equal-sized pieces. Roll each piece into a short rope with slightly tapered ends, then gently curve into a crescent shape.
Place the shaped cookies in the freezer for 10 minutes to firm up the butter and help them hold their shape while baking.
Bake for 12–15 minutes, until just lightly golden around the edges. The cookies should remain fairly pale.
Let the cookies cool on the baking sheet for about 10 minutes. They will be very soft and fragile while hot but will firm up as they cool.
While the cookies are still slightly warm, gently dust them with powdered allulose. Let cool completely before serving.
Can I use other nuts?
Yes. Try toasted pecans, walnuts, or almonds instead of hazelnuts. Finely chop or grind them for the best texture.
For even more vanilla flavor
Replace the vanilla extract with vanilla bean paste, or add a little vanilla powder to the powdered allulose used for coating.
How to store Vanillekipferl
Store the cookies in an airtight container at room temperature for up to one week. Their texture becomes even more tender after a day or two.