Amaretto croissants

Ingredients for 4 servings:

• 280 g flour
• 50 g almonds
• 60 g hazelnuts, ground
• 70 g sugar
• 2 tbsp vanilla sugar
• 1 pinch of salt
• 2 egg yolks
• 2 tbsp Amaretto (almond liqueur)
• 1 tsp coffee powder (instant)
• 175 g butter, soft
• 75 g biscuits (amarettini)
• 50 g powdered sugar
• 30 g sugar (granulated sugar)

Instructions

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

Combine flour, almonds, hazelnuts, sugar, 1 sachet of vanilla sugar, salt, egg yolk, liqueur, and espresso in a bowl. Add butter pieces. Knead everything into a smooth dough, shape into a ball, and chill for about 1 hour. Separate walnut-sized pieces of dough and roll and shape them into croissants on the work surface. Place on two baking sheets lined with baking paper and bake at 175°C for about 10 minutes. Finely crumble the amaretti biscuits. Sift in the powdered sugar. Mix with the amaretti biscuits, the remaining vanilla sugar, and the sugar powder. Carefully roll the hot croissants in the mixture and let cool.