John Myers
Christmas Cookies: Hazelnut and Vanilla Croissants
The perfect christmas cookies: hazelnut and vanilla croissants recipe with a picture and simple step-by-step instructions.
Also:
- 70 g Hazelnuts
- 60 g Raw cane sugar
- 1 pinch Salt
- 2 g Ground vanilla
- 115 g Cold butter in pieces
- 4 drops Butter-Vanilla baking flavor
- 30 g Raw cane powdered sugar
- The hazelnuts can be roasted in the oven beforehand (about 10 minutes at 175 degrees). Then grind. Grind the raw cane sugar into powdered sugar. Quickly work all ingredients into a crumbly dough (if it is too dry, simply mix in 1 tablespoon of water).
- Pinch off portions of approximately walnut size and roll them into croissants between your hands. Place on a baking tray lined with baking paper and bake in a preheated oven at 160 degrees fan-assisted for approx. 13-15 minutes. Then remove and let cool down briefly, then bake again at the same temperature for 5 minutes. Dust with icing sugar while it is still warm.
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