Gingerbread spelt croissants

Ingredients for 1 servings:

• 140 g spelt flour, type 1050
• 125 g margarine (Alsan)
• 65 g raw cane sugar
• 100 g ground almonds
• 7 g gingerbread spice
• 1 ½ g gingerbread spice, for rolling
• 6 tbsp raw cane sugar

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 30 minutes

Delicious, tender and crumbly croissants with a delicate gingerbread flavor, vegan, as they are dairy and egg-free

Whisk the margarine with the sugar and gingerbread spice until fluffy. Stir in the almonds and sifted flour and knead everything into a smooth dough. Wrap the dough in cling film and refrigerate for 30 minutes. Preheat the oven to 180°C (top and bottom heat). Shape the dough into approximately 4 cm thick logs. Cut a 1 cm thick slice from each of these and form them into croissants between your palms. Place the croissants, not too close together (they will expand slightly during baking), on two baking sheets lined with baking paper and bake each sheet after the other at 180°C for approximately 12-15 minutes. The croissants should not become too dark, but simply golden yellow. Meanwhile, mix the raw cane sugar with the gingerbread spice in a deep plate and roll the still-hot croissants in the mixture after baking. Allow the finished croissants to cool completely on a wire rack. Once cooled, store them in an airtight container in a cool, dark place. The specified amount is sufficient for approximately 40-50 croissants.