Orange crescents

Ingredients for 1 servings:

• 2 oranges, organic
• 60 g candied orange peel
• 250 g spelt flour (wholemeal)
• ¼ tsp baking soda
• 100 g ground almonds
• 200 g butter, cold
• 125 g honey
• 1 pinch of salt
• 50 g powdered sugar
• 2 tbsp orange blossom water

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 50 minutes

wholesome, makes 90 croissants

Wash the oranges in hot water, dry them, and finely grate the zest. Finely chop 30g of candied orange peel and cut 30g into thin strips. Sift the flour and baking soda into a bowl. Sprinkle the almonds over the peel and mix. Add the butter, honey, salt, orange peel, and chopped candied orange peel. Knead everything into a firm dough, shape into two rolls (3cm in diameter), wrap in cling film, and chill for 1 hour. Preheat the oven to 180°C (350°F). Line two baking sheets with baking paper. Cut each roll into 45 slices and shape into croissants. Place them on the baking sheet, leaving about 1.5cm between each slice. Place a strip of candied orange peel on each croissant and press in slightly. Bake in the oven at 160°C (320°F) for 15-20 minutes until lightly browned. Mix the sifted powdered sugar with the orange blossom water to form a glaze, then coat the hot croissants with the mixture.