Gluten-free Danish vanilla cookies – a recipe for crispy gluten-free vaniljekranse with toasted almonds. These homemade vanilla cookies are baked without gluten and taste wonderful. They are made with chopped toasted almonds, almond flour, potato starch and rice flour, which give the crispy, perfect texture. And of course there is butter, sugar, vanilla and egg, just like in the classic Danish vanilla cookies.
Potato starch is important in the dough, as it holds on to the moisture and butter, so the rings don’t spread during baking. I pipe the dough with a piping bag and a star nozzle, but you can also use a meat mincer or a round nozzle. A little tip: don’t fill the piping bag with all the dough at once. Fill small portions at a time, as a small bag is much easier to pipe with.
The vanilla cookies keep for 2-3 weeks in a cookie tin in a dry place. Also try my gluten-free almond cookies. Enjoy!
Gluten-free Danish vanilla cookies
Ingredients
Instructions
Preheat the oven to 200°C (fan).
Toast the almonds (with skins) in a dry pan until lightly coloured. Chop them finely, but don’t blend them into flour; there should still be small pieces.
Split the vanilla pod and scrape out the seeds. Mash the seeds with a little of the sugar. Put the vanilla sugar, the rest of the sugar and the butter in a food processor and blend until smooth. Add the egg. Mix potato starch, almond flour, rice flour, salt and the chopped almonds and add them to the dough. Blend until it comes together.
Put the dough in a piping bag with a star nozzle. Line 2 baking trays with baking paper and pipe out the vanilla rings. Bake for about 10 minutes or until lightly golden. Let them cool completely before storing them in a cookie tin. Enjoy!
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