VEGAN XMAS BAKING Nussecken Vanillekipferl and much more 😍🍪

>> YOUR LINK HERE: ___ http://youtube.com/watch?v=MoHz0-Pjd7g

I hope you liked this video and let me know in the comments what’s ‚Plätzchen‘… 👇 • Chapters: • 0:00 Intro • 0:25 Vanilla Kipferl • 1:46 Chocolate gingerbread • 2:41 Engelsaugen • 3:37 Nussecken • • VANILLA KIPFERL: • -1 1/3 cup (170g) flour • -1/2 cup (70g) ground almonds • -1/2 cup (55g) powdered sugar • -1 TSP vanilla extract • -140g vegan butter/margarine • MIX/REFRIGERATE for at least 1h/SHAPE into crescents/BAKE at 180C/360F for 10-12mins • For dredging: • -6 TBSP powdered sugar • -1 sachet vanilla sugar • MIX/DREDGE the Kipferl in there • CHOCOLATE GINGERBREAD: • -2 cups (250g) flour • -1/2 TBSP baking powder • -1/2 cup (100g) sugar • -1/2 TBSP gingerbread spice • -2 TBSP (20g) cocoa powder • -2 TBSP oil • -1/2 cup (125ml) plant milk • KNEAD/ROLL IT OUT/CUT OUT little circles/BAKE at 180C/360F for 10-15min • MELT chocolate + coconut oil and spread over the gingerbread • ENGELSAUGEN: • -1 1/3 cup (175g) flour • -1/4 cup (50g) sugar • -1 sachet vanilla sugar • -175g cold vegan butter/margarine • -a bit plant milk if needed • KNEAD/REFRIGERATE for at leat 1h/SHAPE into little holes/POKE with a wooden spoon/BAKE at 180C/360F for 10-15min • Filling: • -5 TBSP of your favorite jam • HEAT UP until a bit more runny/FILL the holes of the cookies • NUSSECKEN: • Crust: • -1 1/4 cup (125g) flour • -1 TSP baking powder • -1/3 cup (65g) sugar • -65g vegan butter/margarine • -3-4 TBSP apple sauce • -a splash of plant milk if needed • KNEAD/SPREAD on parchment paper • TOP LAYER: • -100g vegan butter/margarine • -1/2 cup (100g) sugar • -200g ground almonds • -1 sachet vanilla sugar • MIX/SPREAD on the crust/BAKE at 150C/310F for 20-30min/DECORATE with chocolate • Bon appetit! 😉

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