Vegan vanilla crescents without egg

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Vegan vanilla crescents

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 icing sugar, two sachets of vanilla sugar, nuts and salt. Cut the margarine into cubes and add to the flour and nut mixture. Knead everything together quickly. Then you form rolls out of the dough. Then wrap them in cling film and refrigerate. Preferably overnight, then the dough is firm and can then be easily processed into vanilla crescents.

First, preheat the oven to 170 degrees.

  1. 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.
  2. 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 tin while they are still warm and then carefully roll them 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. For example, 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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Or bake these cookies according to our video recipe



Vegan vanilla crescents recipe
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Source Vegan Vanilla Kipferl: own research

Text: © Copyright Monika Fuchs and TravelWorldOnline
Photos: © Copyright Canva

Vegan vanilla crescents without egg

Monika Fuchs

Monika Fuchs and Petar Fuchs are the authors and publishers of the Food and Slow Travel blog  TravelWorldOnline. They have been publishing this blog since 2005. TravelWorldOnline has been online since 2001. Their topics are trips to Savor, wine tourism worldwide and slow travel. During her studies Monika Fuchs spent some time in North America, where she - partly together with Petar Fuchs - traveled to the USA and Canada and spent a research year in British Columbia. This intensified her thirst for knowledge, which she satisfied for 6 years as an adventure guide for Rotel Tours and then for 11 years as a tour guide for Studiosus Reisen around the world. She was constantly expanding her travel regions, but curiosity still gnawed at her: "What's beyond the horizon? What else is there to discover in this city? Which people are interesting here? What do they eat in this region?" As a freelance travel journalist (her articles have appeared in DIE ZEIT, 360° Canada, 360° USA, etc.), she is now looking for answers to these questions as a travel writer and travel blogger in many countries around the world. Petar Fuchs produces the videos on this blog as well as on YouTube. Monika Fuchs from TravelWorldOnline is among Germany's top 50 bloggers in 2021. Find more Information about Monika and Petar Fuchs here.