John Myers
Ingredients for 1 servings:
- 250 g flour
- 150 g butter, soft
- 100 g powdered sugar
- 1 tsp cinnamon powder
- 100 g hazelnuts, ground and roasted
- 80 g egg liqueur
- Flour for the work surface
- 80 g sugar for rolling
- 1 packet of vanilla sugar for rolling
Instructions
Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 45 minutes
Quickly knead the flour, butter, powdered sugar, cinnamon, hazelnuts, and egg liqueur into a dough, wrap in cling film, flatten, and refrigerate for about 1 hour. Preheat oven to 180°C (top/bottom heat). Line baking sheets with baking paper. Briefly knead the dough on a floured work surface, quarter it, and shape it into 4 thin rolls about 1 cm in diameter. Cut into pieces about 6 cm in size and shape into croissants. Place the croissants on the baking sheets and bake one after the other in the middle of the oven for about 15 minutes. To roll them, mix the sugar and vanilla sugar together and toss the still-hot croissants in the flour.
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