Vegan vanilla crescents without egg for tea
These vegan vanilla crescents are egg-free. They go well with the Tea. But also in the Christmas time they taste good. Vanilla croissants are a pastry traditionally baked in Germany, Austria and Bohemia during the Christmas season. For my grandmother and my mother, they were one of the standard cookies for Christmas year after year. They're quick to make and taste great. They are usually made with almonds, but hazelnuts or walnuts can also be used. If you mix the nuts, the cookies are particularly crunchy. The nuts should be at least as much as the amount of flour used. It is also worth freshly grinding the nuts. Then they work better.
Vanilla has long been considered one of the most valuable spices in the world. No wonder! Real Bourbon vanilla only grows in Madagascar, the Comoros and Réunion. The normal vanilla comes from India, Indonesia, Uganda, Mexico or the Tonga Islands. All exotic places that made transportation long and expensive. Only at the end of the 19th century did two chemists discover a synthetic substitute - vanillin. This also tasted good and was much cheaper to produce. This is how the success of the vanilla croissants began. They soon appeared in tea kitchens and on Christmas plates in Germany, Austria and Bohemia.
Ingredients for 60 vanilla croissants:
- 200 g flour
- One tablespoon of cornstarch
- 120 g icing sugar
- Four packets of bourbon vanilla powder
- 200 g ground almonds (possibly mixed with ground hazelnuts or walnuts)
- a pinch of salt
- 210 g vegan margarine
- 30 g sugar
Preparation of the croissants:
Mix the flour, cornstarch, a good half of the powdered sugar, two packets of vanilla sugar, nuts and salt. Cut the margarine into cubes and add to the flour and nut mixture. Knead the whole thing quickly. Then you shape the dough into rolls. You wrap these in cling film and put them in the cold. Ideally overnight, then the dough is firm and easy to process into vanilla crescents.
Preheat the oven to 170 degrees.
- Version of the preparation: You can cut the dough rolls into about one centimeter thick slices. Then you roll the dough pieces into sausages and shape croissants out of them. The warmth of your hand makes the dough soft. There is a risk here that the croissants will break apart. You put the croissants on a baking sheet lined with baking paper.
- Version of the preparation: Alternatively, you can use the spatula to spread the dough into a vanilla crescent shape. You remove excess dough with the scraper. When the croissants are baked, you let them stand in their shape until they are cold. Then you can process it further.
Then you bake the croissants for about 12 minutes.
In the meantime, mix the rest of the powdered sugar with the rest of the vanilla powder.
Carefully remove the vanilla crescents (version 1) from the tray while it is still warm and roll them carefully in the sugar mixture.
Let the vanilla crescents (version 2) cool down first. Then they won't break so easily. Then sprinkle them with the sugar mixture.
Then keep the vanilla crescents in a cookie jar. They taste particularly good with tea or as part of a cookie plate at Christmas time.
In these cookbooks you will find cookie recipes
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Source Vegan Vanillekipferl: own research
Text: © Copyright Monika Fuchs, TravelWorldOnline
Photos: © Copyright Canva