Lotte's favorite vanilla crescents

Ingredients for 1 servings:

• 200 g flour
• 100 g sugar, extra fine
• 2 vanilla pods
• 80 g almond(s), peeled, ground
• 150 g butter, room temperature
• 50 g powdered sugar
• 1 tbsp vanilla sugar

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

tenderly melting classic vanilla croissants – just as they should be, makes 40 pieces

If you want to peel and grind the almonds yourself, blanch them briefly in boiling water, shock them, peel off the skins, and grind them finely. If you don’t want to do this, make sure the ground almonds are peeled. This is the only way to keep the croissants nice and light in color. I also only use extra fine sugar. In my experience, this makes the dough finer and more melt-in-the-mouth. Using the dough hook of a hand mixer, quickly knead the flour, 50g sugar, the seeds of 1/2 a vanilla pod, the butter, the almonds, and the powdered sugar into a smooth dough. Form a log. Let it rest in a cool place for about 30 minutes. Scrape out the seeds from the remaining vanilla and mix with 50g sugar and the vanilla sugar. Cut slices from the dough, shape them into croissants, and bake at 200°C on the second rack from the bottom for about 10 minutes until light golden. Let them set briefly on the baking sheet. Roll them in the hot vanilla sugar. You can simplify this process by dusting a plate with vanilla sugar, placing the vanilla crescents on it, and then dusting them again with vanilla sugar. This ensures that the delicate crescents won’t break. Vanilla crescents taste best fresh, so it’s better to bake them once more than to store them in advance.