John Myers
Contents
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Ingredients
- 200 g Butter
- 300 g Spelt flour type 630
- 1 tsp Ginger bread spice
- 150 g Raw cane sugar
- 80 g Roasted hazelnuts
Instructions
- 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.
Nutrition
Serving: 100gCalories: 607kcalCarbohydrates: 36.4gProtein: 3.1gFat: 50.5g
