John Myers
Ingredients for 1 servings:
- 200 g ground almonds
- 100 g flour
- 55 g sugar
- 2 packets of vanilla sugar
- 65 g margarine, vegan (Alsan S half-fat)
- e.g. soy milk (soy drink)
- e.g. vanilla sugar
- e.g. powdered sugar
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes
egg-free, dairy-free
Mix all the dough ingredients in the order in which they are made into a shortcrust pastry, using only enough soy milk to achieve the desired consistency. Preheat the oven to 170°C (fan oven). Take small portions of dough. Roll the portions into balls, then roll into small rolls, and then shape them into half-moons. Place these on a baking sheet lined with baking paper, place in the oven, and bake for about 8-10 minutes. Note: Baking times may vary, so stick to them and bake the croissants until they are golden brown. After baking, sprinkle the warm croissants with powdered sugar, then turn them over and roll them in vanilla sugar or sprinkle the sugar over them. These croissants are perfect as small coffee or tea biscuits during the Christmas season, but also any time of year.
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