Snow Crescents (Hókifli) – This cookie is a typical Hungarian festive cookie. The Hungarian name comes from the crescent shape (kifli) and a generous dusting of icing sugar (hó).
Traditional cookie made with ground almonds, white flour, butter and flavored with fresh vanilla beans. The dough is shaped by hand into crescents, usually filled with walnut or poppy seed paste before baking and then dusted with loads of vanilla sugar.
Here’s my healthier, plant-based version of this classic Christmas cookie. Imagine a tender cookie filled with a tangy-sweet poppy seed – prune filling. Sounds delicious, is it? Apart from poppy seeds and prunes, as a further addition, I added a teaspoon fresh lemon juice for that Christmassy touch.
- Cookies
- Dry Ingredients
- 1 cup almond meal
- 1 cup shredded coconut
- ½ cup golden flax seeds
- ¼ cup coconut sugar
- ½ tbsp psyllium husk
- Wet Ingredients
- ¼ cup nut milk
- 1 teaspoon lemon zest
- ½ tablespoon lemon juice
- Filling
- ¾ cup poppy seeds
- 1 cup prunes
- 1 teaspoon lemon juice
- ¼ cup + 1 tablespoon nut milk
- ½ tablespoon coconut nectar
- 1 teaspoon psyllium husk
- For the Cookies - Place all the dry ingredients (except psyllium husk) into a high-speed blender and pulse until you reach a flour-like consistency.
- Place this mixture into a food processor and blend. Should take one or two minutes. Process until the dry mixture will release enough oils and sticks together when pressed. Add remaining (wet) ingredients, psyllium husk and pulse to combine.
- For the filling - ground poppy seeds into a fine powder (by using a blender or coffee grinder) and then add to a food processor. Place into a food processor with all the filling ingredients (except psyllium husk) and process to combine. Add a teaspoon psyllium husk and pulse together.
- Assemble the cookies - Divide the dough in half. Transfer to a piece of parchment paper and roll it into a rectangle that’s about ⅛” to ¼” inch thick* (see note for crescent shape) Then, spoon the poppy puree down (in the middle or one side of the pastry) lengthwise, leaving room on both sides. Picking up the parchment paper on one side, carefully roll the crust to meet the other side and press the edges together. Trim off the excess crust (both ends), then brush the corner join lightly with water, press it to seal. Wet your hand a little bit and smooth the crust over with your hands so their warmth will give it a smooth finish. Roll them in coconut flour. Put in the refrigerator for an hour to harden a little. Cut the rolls into a half inch piece.
Store in the refrigerator for up to a week or in the freezer for a few months. Make sure to bring them back to room temperature before serving. Leave the cookies on the counter top uncovered for 30 minutes before serving. Or you can warm them a little bit before eating in the dehydrator if you wish. Enjoy!
These delicate Snow Crescents Cookies / Rolls are a delicious holiday cookie that everyone will love! These melt in your mouth cookies are truly the best. It’s a one-of-a-kind Christmas cookie everyone will be talking about. You can thank me later;)♡
Did you make this recipe? Show me your creations. I absolutely love seeing and it makes me so HAPPY to see photos of my recipes made all around the world. Take a pic and share it on Instagram. ⭒✩ I can’t wait to see your amazing creations ✩⭒ be sure to tag me with the hashtag #deviliciouslyraw and tag @deviliciously_raw
