Vanilla crescents light

Ingredients for 4 servings:

• 300 g margarine, good or butter
• 150 g sugar
• ½ bag(s) vanilla sugar (light)
• 150 g almonds, peeled, preferably freshly ground
• 420 g flour
• 1 pinch of salt
• 3 bags of vanilla sugar (light)
• 3 bags of vanilla sugar (Bourbon)
• 250 g powdered sugar

Instructions

Working time approx. 1 hour; Rest time approx. 12 hours; Total time approx. 13 hours

old Sudeten German recipe

Do not mix more than one recipe quantity at a time in the food processor. Preheat oven thoroughly to 190°C (top and bottom heat), not fan-assisted (it dries out). The dough is best mixed in a food processor, as it requires a lot of power. First, add the margarine, sugar, flour, and remaining ingredients a little at a time, ensuring that no one ingredient is in one place at a time. Mix on high speed, stopping occasionally and using a plastic spatula to loosen the dough from the sides. Continue mixing until well blended. This produces a firm dough, which you shape into a ball, wrap in aluminum foil, and store in the refrigerator overnight (don’t leave it out!). Then, using a large knife, cut the dough into slices, then into strips to make portioning easier. Using accurate kitchen scales, weigh out 12g at a time to ensure everything bakes evenly. This may sound unnecessary, but it’s much less work than expected and simply produces the best results. First, roll small balls, then roll them lengthwise and shape them into croissants – no sharp points, just nice and round and cuddly thick. Place each one 3 cm apart on a baking sheet lined with baking paper, spreading them slightly. Bake at 190°C (top and bottom heat) for 12-15 minutes until “light” = very light yellow – not brown. Watch carefully through the inspection window (only until the first corners are very, very light golden yellow). Let them cool for a few minutes on the baking sheet, as they are very brittle immediately after baking (but will quickly set after a few more minutes). Sift the powdered sugar, including the 6 sachets of vanilla sugar, and mix everything well with a spoon. Roll the still-warm croissants in the sugar mixture, allowing them to thickly coat with sugar. Arrange them in a circle on a large, round porcelain plate, covering them with a light tea towel and placing them in a cool room.