Kipferl – Almond Crescent Cookies – Gluten-free version

👨‍🍳 Method

1. 1
   Preheat the oven to 170°C (340°F) and line a baking sheet with parchment paper.

   ⚙ Preheating the OvenOven

   💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2. 2
   Rub the cold butter cubes into the gluten-free flour blend with your fingertips, to a crumbly mixture.

   Bowl

   💡Work quickly while the butter is still cold: butter that melts in your hands makes a hard cookie instead of a crumbly one. Knead only until the dough comes together.
3. 3
   Add the powdered sugar, vanilla sugar, ground almonds, salt and milk and knead lightly, just until a uniform dough forms.
4. 4
   Roll spoonfuls of dough into short ropes, curve each into a crescent and place on the baking sheet, spaced apart.

   Baking pan
5. 5
   Bake 12–15 minutes, until the bottom is lightly golden.

   ⚙ BakingOvenBaking pan

   💡Take the cookies out while they still look soft: they firm up as they cool, and long baking dries them out.

   💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
6. 6
   Cool for 5 minutes and, while the cookies are still warm, roll them generously in the rest of the powdered sugar.