Gluten- and Lactose-free Vanilla Crisps

vanilla chips

Total: 1 h 40 min

Preparation: 25 min


  1. For the lactose-free vanilla crisps, cut the vanilla pods lengthwise and scrape out the pith. Separate eggs.
  2. You will also need a hand mixer. Beat the egg yolks with 80 g powdered sugar, half of the vanilla and salt.
  3. Mix flour mixture with almonds. Add margarine to the rest of the ingredients and mix everything to a smooth dough with the dough hooks of the hand mixer.
  4. From the dough from 2 to 3 rolls and wrap in cling film and refrigerate for 1 hour in the refrigerator.
  5. Preheat oven to 180 degrees’ top/bottom heat (160 degrees’ air circulation). Mix 50 g icing sugar with the remaining vanilla pulp. 
  6. Cut the rolling pin into slices of breadth and then shape them into balls and then about 8 cm long rolls. Turn the rolls into croissants and place them on a baking tray lined with baking paper. Leave about 2 cm between them.
  7. Bake the kipferl for about 10 minutes until light yellow. Carefully turn warm into vanilla powdered sugar.

Nutritional values:

Energy (per piece) 74kcal 4%
Protein (per piece) 1g 2%
Fat (per piece) 4g 12%
Carbohydrates (per piece) 8g 3%

Vital substances:

Phosphorus 15.0mg 2%
Calcium 9.2mg 1%
Potassium 22.4mg 1%
Chloride 12.3mg 1%


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