Pistachio croissants

Ingredients for 1 servings:

• 190 g pistachios (shelled), ground
• 200 g flour
• 90 g butter (soft)
• 2 tbsp desiccated coconut
• 100 g powdered sugar
• 1 large egg(s)
• 1 large egg yolk
• Powdered sugar, for rolling

Instructions

Working time approx. 25 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 25 minutes

Grind the pistachios, add the flour to a bowl, and knead with all the other ingredients to form a dough. Shape the dough into a ball, flatten slightly, and wrap in cling film. Refrigerate for at least 2 hours. In the meantime, line a baking sheet with baking paper. Shape the dough into walnut-sized balls, then shape them into croissants. Place on the prepared baking sheet, cover with cling film, and refrigerate for another 1 hour. Preheat the oven to 180°C (350°F) and bake the croissants for 15-20 minutes. They should have a light brown base but still be light on top. While still hot, carefully roll the croissants in powdered sugar placed on a plate. Cool completely on a wire rack. Depending on the size, this will yield 15-20 croissants.