Vanilla crescents, stirred – not kneaded

Ingredients for 1 servings:

• 125 g butter
• 30 g vanilla-flavored powdered sugar
• 50 g almonds, peeled and grated
• 200 g flour, grippy

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

This homemade family recipe is the very best

You could take a cue from James Bond: the “starter” for these truly delicious croissants isn’t kneaded, but stirred. Cream 125g of softened butter until fluffy, then add 3 tbsp vanilla-flavored powdered sugar, 5 tbsp peeled ground almonds, and gradually add 20 tbsp flour. Briefly knead the semi-soft dough on a floured board until smooth, then cover and chill for 1 hour. Then roll out a finger-thick snake, which is then cut into equal portions. These portions are then shaped into bulbous croissants, which are placed on a clean, ungreased baking sheet. Bake them quickly until golden yellow, allow them to set and cool slightly on the sheet, then roll them lightly and carefully in vanilla-flavored powdered sugar. These croissants always turn out well; they’re wonderfully crumbly and exactly as they should be. (No eggs are added!)