Irresistibly delicate and powdery, these low carb Vanillekipferl taste just as good as the much loved German Christmas cookies! They are crescent-shaped almond flour cookies with a dusting of powdered sugar free sweetener. Note: The servings slider only changes the first amount in each line and not any subsequent amounts.
The vanille kipferl originated in Austria, and they are also very popular in Switzerland and Germany. The kipferl become even yummier after 2 to 3 days...but only for those who can resist long enough. If desired, the two ends of the kipferl can be dipped in warm chocolate and then left to cool. In a large mixing bowl, combine flour and salt.
Divide the dough into several parts. Roll each section of dough into logs approximately 1/2 inch thick. Cut the logs into 1-inch pieces, and bend the pieces into a crescent shape (just like a croissant). Place the kipferl on the baking sheet and chill them for 15 minutes.
But there is another very traditional cookie recipe that everyone loves: Vanillekipferl. These delicate crescent shaped cookies are originally from Vienna. It is said that they were created to celebrate the victory of the Austrians over the Ottoman Empire. To me (and to most people today) they'll always signify Christmas!