Sustainable by conviction
Vitalpina Christmas baking: gluten-free and vegan
Recipe: gluten-free “Vanillekipferl”
300 g gluten-free cake & biscuit flour mix
80 g sugar
180 g butter (room temperature)
2 egg yolks
100 g ground almonds
1 packet vanilla sugar
1 pinch salt
50 g icing sugar
Mix the flour mixture, sugar, butter, egg yolk, almonds, vanilla sugar and salt together by hand and work it into a smooth dough. Form two long rolls and leave it in the fridge for at least two hours, preferably overnight. Then cut the rolls into thin rounds, form them first into balls then into smaller rolls and finally into half-moon shapes. Heat the oven to 180ºC (top and bottom) and bake for 10-12 minutes. Gently remove the shapes from the oven, roll them in icing sugar, then allow to cool so as to stop the biscuits from crumbling. That’s it!
Recipe: Vegan “Spitzbuabm”
400 g wheat flour
100 g sugar
1 packet vanilla sugar
1 lemon
50 g ground almonds
200 g vegan margarine
4 tablespoons almond milk
200 g jam (apricot or strawberry)
Icing sugar
Mix the wheat flour, sugar, vanilla sugar, grated lemon peel and ground almonds together, then add the vegan margarine and almond milk, and mix. Cover the dough in cling film then place in the fridge for at least one hour. Roll out the dough to a thickness of about 3 cm, then cut out round biscuit shapes. Cut out a small circle from the middle of one half of the biscuits. Heat the oven to 180ºC (top and bottom) and bake for 10 minutes. Spread the jam on the whole biscuits then place those with holes on top, sprinkle with icing sugar – voilà!
Vitalpina secret tip: to make sure the “Spitzbuabm” do not dry out and become hard, keep them for a week or so in a tin with some apple slices.
300 g gluten-free cake & biscuit flour mix
80 g sugar
180 g butter (room temperature)
2 egg yolks
100 g ground almonds
1 packet vanilla sugar
1 pinch salt
50 g icing sugar
Mix the flour mixture, sugar, butter, egg yolk, almonds, vanilla sugar and salt together by hand and work it into a smooth dough. Form two long rolls and leave it in the fridge for at least two hours, preferably overnight. Then cut the rolls into thin rounds, form them first into balls then into smaller rolls and finally into half-moon shapes. Heat the oven to 180ºC (top and bottom) and bake for 10-12 minutes. Gently remove the shapes from the oven, roll them in icing sugar, then allow to cool so as to stop the biscuits from crumbling. That’s it!
Recipe: Vegan “Spitzbuabm”
400 g wheat flour
100 g sugar
1 packet vanilla sugar
1 lemon
50 g ground almonds
200 g vegan margarine
4 tablespoons almond milk
200 g jam (apricot or strawberry)
Icing sugar
Mix the wheat flour, sugar, vanilla sugar, grated lemon peel and ground almonds together, then add the vegan margarine and almond milk, and mix. Cover the dough in cling film then place in the fridge for at least one hour. Roll out the dough to a thickness of about 3 cm, then cut out round biscuit shapes. Cut out a small circle from the middle of one half of the biscuits. Heat the oven to 180ºC (top and bottom) and bake for 10 minutes. Spread the jam on the whole biscuits then place those with holes on top, sprinkle with icing sugar – voilà!
Vitalpina secret tip: to make sure the “Spitzbuabm” do not dry out and become hard, keep them for a week or so in a tin with some apple slices.