Vanilla crescents, extra crumbly

Ingredients for 1 servings:

• 500 g flour
• ½ tsp baking powder
• 6 egg yolks
• 150 g sugar
• 2 packets of vanilla sugar
• 1 pinch of salt
• 400 g butter – flakes, cold
• 250 g almonds, peeled, grated
• 150 g powdered sugar
• 1 packet of vanilla sugar

Instructions

Working time approx. 40 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 40 minutes

Mix the flour with the baking powder and sift it onto a clean tabletop. Make a well in the center and add the eggs, sugar, and spices. Mix with a fork until thick. Add the butter flakes and almonds on top. Knead everything into a smooth dough and let it rest in the refrigerator for at least 2 hours. Shape the chilled dough into finger-thick rolls, cut off 5 cm pieces, and roll them into croissants. Place them on baking sheets lined with baking paper. Bake in a preheated oven at 175-180 °C (350-350 °F) for 10 minutes until light golden. Mix the powdered sugar with the vanilla sugar and sift it onto a plate. Toss the baked croissants or croissants in the mixture while they are still hot (careful, as they break easily and are very crumbly). Store in tightly sealed tins.