Ingredients
Method
Prepare the dough:
- In a bowl, combine flour, ground almonds, powdered sugar, vanilla, and salt. Add cold vegan butter cubes. Rub butter into dry ingredients with fingers until mixture resembles coarse sand. Press gently into a dough. Wrap and chill for 30 minutes.
Shape the cookies:
- Preheat oven to 350°F (180°C). Pinch off small pieces of dough, roll into 2½-inch logs, and gently shape into crescents. Place on a lined baking tray with a little space between each.
Bake:
- Bake for 12–15 minutes. Cookies should stay pale; light golden bottoms are okay. Let cool on tray for 5 minutes.
Coat with vanilla sugar:
- While still warm, roll each cookie in the vanilla sugar mixture. Transfer to a wire rack to cool completely.
Notes
- Chill the dough to prevent cracks and spreading.
- Use ground almonds, not almond flour, for the right texture.
- Cookies taste better a day after baking as flavors meld.
- Can be frozen for up to 2 months in an airtight container.
- For variation, try dipping tips in dark chocolate or adding a pinch of chai spice for a warm twist.