These classic German cookies are a breeze to make and a treat to eat! You'll never want another cookie recipe again after tasting these awesome German Vanilla Almond Crescent Cookies.

German Vanilla Almond Crescent Cookies [Vegan]

Cooking Time




  • 2 cups all-purpose flour
  • 1/2 cup raw sugar
  • 1 packed cup finely ground almonds
  • 1/4 teaspoon salt
  • 2 teaspoons pure vanilla extract
  • 2/3 cup vegan butter, cold and cut in small cubes
  • 2 tablespoons plant milk
  • powder sugar to garnish


  1. In a large bowl, mix the dry ingredients. Add the vanilla and the cold cubed butter and combine using a dough scraper (or two butter knives).
  2. Once the butter is distributed and coated with the flour (see pictures), process with your hands. If the mix is too dry, add up to 2 tablespoons of plant milk. Work with your hands until you're able to form a rough ball. Try not to overwork it.
  3. Divide into two and shape two rolls. Place them at the opposite ends of a parchment paper a wrap each one towards the center where they'll meet. Fold the ends of the paper underneath and refrigerate at least 30 minutes to an hour.
  4. Once the dough cold and hard, take one roll out at a time. Cut into 12 to 15 equal pieces, roll each between your ends to form a smaller roll with smaller ends and form a crescent. Place on a prepared baking sheet.
  5. Refrigerate at least 30 minutes.
  6. Meanwhile, preheat the oven to 350°F, it must be fully preheated before baking the cookies 12 to 15 minutes, depending on their size, until their ends are a bit golden.
  7. Let cool 1 minute before dusting generously with powdered sugar.

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