John Myers
Ingredients for 1 servings:
- 50 g cranberries, dried
- 200 g margarine or butter, soft
- 3 packets of vanilla sugar
- 70 g sugar
- 2 egg yolks
- 280 g flour
- 100 g ground almonds
- Powdered sugar for dusting
Instructions
Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 15 minutes
makes about 45 pieces
First, cut the cranberries into small pieces. Beat the margarine, vanilla sugar, and sugar until fluffy. Gradually add both egg yolks, then stir in the flour and almonds. Finally, add the cranberries and stir again. Wrap the dough in cling film and refrigerate for 30 minutes. Shape the chilled dough into small half-moons and place them on a baking sheet lined with baking paper. Bake the croissants in a preheated oven at 175°C (top/bottom heat, fan oven: 155°C) for approximately 10-15 minutes. Remove the croissants from the oven, let them cool, and then dust with powdered sugar.
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