Christmas Baking Nº2 | Vegan Vanilla Cornets

Christmas fairs will open their red, green and white sparkling gates on Monday and the occasional shop around town has already begun stocking up on holiday decorations. It's only five weeks until Christmas eve but we're afraid the batch of mouth watering vegan vanilla cornets our author Lene Bayerlein baked for us will hardly survive that long.

“Vanilla cornets (“Vanillekipferl”) are timeless christmas classics and can easily be made without animal products. I found this recipe on a cooking and baking blog. Try to use real vanilla beans. They just taste better!”

Ingredients (for 1 tin): 100 g ground almonds, 100 g flour, 100 g cold margarine, 80 g powdered sugar, 1 vanilla bean, 2 packs vanilla sugar, 1 pinch salt 

Preparation

Scrape vanilla pulp out of bean and mix with almonds.

Gradually add vanilla sugar, powdered sugar, flour, salt and margarine and knead into dough.

Wrap dough into saran wrap and let cool for one hour. Then form rolls with diameters of 3-4 cm and cut into 1 cm thick slices.

Roll slices between your fingers and form them into little cornets.

Bake cookies on a tin with baking paper in a preheated oven at 150 degrees (celcius) for 20 minutes. Sprinkle on powdered and vanilla sugars while cornets are still hot.