Vanilla crescents

Ingredients for 1 servings:

• 250 g flour, gluten-free
• 200 g low-fat margarine
• 80 g glucose
• 2 servings of stevia powder, intended to replace 20 g of sugar
• 1 packet of vanilla sugar
• 100 g almond(s), grated
• 25 g glucose
• ½ packet of vanilla sugar

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 35 minutes

vegan, gluten-free, low in fructose

First, beat the margarine, 80g of glucose, stevia, and one packet of vanilla sugar until fluffy. Then stir in the almonds and finally add the flour. Form the mixture into a ball of dough. Wrap the ball in cling film and place in the refrigerator for at least one hour. Once chilled, divide the dough ball into 10 equal pieces, using a kitchen scale, for example. Shape these into logs and divide each log in half several times to create 8 pieces. You will then have a total of 80 roughly equal-sized pieces of dough. Shape these into croissants, place them on a baking tray lined with baking paper, and bake at 175°C (fan oven) for around 15 minutes until golden brown. Finally, mix 25g of glucose and 1/2 packet of vanilla sugar in a small bowl and roll the croissants in this mixture while they are still warm.