Pumpkin seed croissants

Ingredients for 1 servings:

• 300 g flour, smooth
• 200 g butter, room temperature
• 100 g powdered sugar
• 100 g pumpkin seeds, finely ground
• 1 packet of vanilla sugar
• 1 pinch of salt
• 1 pinch of cinnamon
• some lemon peel, untreated, grated
• Flour for the work surface
• possibly grease for the tray
• n. B. Chocolate coating, dark chocolate, melted

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Christmas cookies, a delicious alternative to vanilla crescents

Knead all ingredients except the chocolate coating with a mixer (or by hand) into a smooth dough and chill for half an hour. Then, on a floured surface, form small croissants and place them on a greased or lined baking sheet. Bake in a preheated oven at approximately 180°C (top/bottom heat) for about 12 minutes. Allow to cool. Once cooled, dip the tips of the croissants into the melted dark chocolate coating. Place on a baking sheet and allow the chocolate coating to cool. Tip: If the dough doesn’t come together right away (this could be due to the flour), simply knead in a tablespoon of cold milk; it always works!