Process the gingerbread spice with the raw cane sugar into powdered sugar (18 seconds / speed 10) and transfer. Chop the hazelnuts on speed 6/7 seconds. Add the remaining ingredients (only 100 g of the powdered sugar) and process into a crumbly dough for 35 seconds / speed 4 or 5.
Chill the dough for about 1 to 2 hours. Cut small balls from the dough with your hands and shape into croissants. Place them next to each other on two baking sheets lined with baking paper and bake in a preheated oven at 180 degrees top / bottom heat for about 15 minutes until golden yellow. Remove and toss in the rest of the powdered sugar while still warm.
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