Vanilla crescents

Ingredients for 1 servings:

• 140 g butter, room temperature, diced
• 160 g flour
• 70 g almond(s), grated
• 70 g sugar
• ½ lemon(s), the juice
• 1 pinch of salt
• 12 tbsp powdered sugar
• 4 tbsp vanilla sugar

Instructions

Working time approx. 55 minutes; Total time approx. 55 minutes

Grandma’s recipe – still loved

Mix the flour, almonds, sugar, and salt thoroughly on a work surface and make a well in the middle. Add room-temperature butter cubes and lemon juice and knead everything from the inside out into a dough. Cover or wrap in foil and let rest in a cool place (e.g., the refrigerator) for half an hour. Preheat oven to 175°C. Shape the dough (preferably in portions, while keeping the rest refrigerated) into rolls and cut each into thin slices. Roll each out quickly, but not too thinly (slightly thinner at the ends than in the middle), bend into crescent shapes (simply fold the ends – about a third of the roll – slightly inward – the nice round shape will emerge naturally during baking), and place on a baking sheet lined with parchment paper. Bake each sheet for about 10-12 minutes (watch the edges at the end to make sure they don’t turn brown). Mix the powdered sugar and vanilla sugar in a bowl. Carefully turn or place the still-hot croissants in the mixture and rub the mixture over them with your hands so they absorb the vanilla sugar and its flavor. If necessary, increase the amounts of the mixture proportionally. Note: It’s important that the croissants are evenly thick and large. When baking, keep an eye on the first tray, as the baking time can vary depending on the oven and the thickness and size of the croissants. The specified 10-12 minutes is a recommendation, not a guarantee.