Gluten Free Christmas Biscuits – Vanillekipferl

Cozy Sunday afternoons with home baked biscuits, a cup of hot cocoa and Mariah Carey singing “All I want for Christmas is you” in the background- for me this is the perfect way to spend the weekend before Christmas. However, finding a gluten free version of my beloved traditional German cookies here in England was a bit tricky, so I had to put on my apron and get baking myself. Luckily the internet is your best friend in finding gluten free recipes and below you can find an adapted version of a gluten free Vanillekipferl recipe- a must have German biscuit for Christmas, yummy. Happy baking!



300g Schär Gluten Free Flour Mix C

100g ground almonds

180g unsalted butter (room temperature, not melted)

80g sugar

1 tsp vanilla essence or paste (I usually use Madagascar Bourbon vanilla paste from Nielsen Massey)

2 egg yolks

pinch of salt

For the coating:

50g icing sugar (not golden icing!)

1 package of vanillin sugar (hard to find in UK, you can also try to do your own mix with vanilla pod and mixing it into the icing sugar)

How to

  1. Mix flour, almonds, egg yolks, butter, sugar and vanilla paste in the mixer until smooth.
  2. Split the dough into two halves and form each into an even and long roll (about 30 cm long).
  3. Wrap each dough roll into cling film and leave to rest in the fridge. Very important: Your dough needs time to chill (the butter needs to harden), otherwise you might end up with runny biscuits. Best if you leave it overnight, but a minimum of 2-3 hours.
  4. Once the dough has cooled: Cut the roll into even segments (each about 2 cm) and form them into a little dough ball. Then form small rolls with your dough balls and form then into a little C shape. Tipp: Don’t make the smaller rolls too thin/ long, as they otherwise will break easily after baking.
  1. Place cookies on a tray and put them in the fridge for another 10 minutes. In the meantime preheat the oven to 180°.
  2. Bake at 180° for 7-10 minutes (check the colour, biscuits should not become too dark).
  3. Important: Let cookies cool for at least 10 minutes before coating them with the vanilla sugar mix. They will otherwise break very easily.
  4. Once they cooled down, dunk them into a bowl with the icing sugar and vanilla mix. They should have a nice coating.
  5. Best to be enjoyed with a hot cocoa or chai latte. ♥

Vanillekipferl erinnern mich immer an meine Urgroßomi. Bei ihr stand bei jedem meiner Besuche eine Packung Bahlsen Vanillekipferl und ein Glas Multivitaminsaft für mich bereit. Eine Kombination bei der sich heute mein Magen leicht verdrehen würde, aber es ist eine schöne Kindheitserinnerung. Beim Backen der Vanillekipferl musste ich oft an Sie denken: ob sie wohl mit meinem glutenfreien Vanillkipferl Rezept auch einverstanden wäre? 🙂

Habt ihr auch eine solche Erinnerung wenn ihr Plätzchen backt?

Übrigens: Die Idee fürs Rezept habe ich von dieser Seite. Dort könnt ihr das Rezept auch auf Deutsch nachlesen (ich habe es nur leicht verändert).

Habt einen schönen dritten Advent!


Leave a Reply

Your email address will not be published. Required fields are marked *