poppy seed crescents

Ingredients for 1 servings:

• 300 g flour, smooth
• 150 g hazelnuts, grated
• 80 g poppy seeds, ground
• 250 g butter
• 90 g powdered sugar
• 2 packets of vanilla sugar
• 120 g plum jam (Powidl)
• 300 g dark chocolate coating
• 1 pinch of salt

Instructions

Working time approx. 1 hour 20 minutes; Rest time approx. 1 hour; Total time approx. 2 hours 20 minutes

filled with Powidl, approx. 26 pieces

Mix the flour, hazelnuts, and poppy seeds. Cut the butter into small pieces and crumble it together with a pinch of salt, the flour mixture, the icing sugar, and the vanilla sugar. Quickly knead into a dough, then chill for one hour. Preheat the oven to 140°C and line a baking tray with baking paper. Divide the well-kneaded dough in half and shape each into two thin rolls. Cut each roll into equal slices, as the two croissant halves will then be formed from them. Shape the slices into croissants, place them on the baking tray, and bake in the oven for 20 minutes. Let the baked croissant halves cool, then spread one half with Powidl (sweet almonds) and cover with the other half. Melt the chocolate coating and dip the ends of the Powidl-filled croissants into the chocolate coating.