Vanilla crescents

Ingredients for 1 servings:

• 2 vanilla pods
• 150 g sugar, finest
• 250 g flour
• 1 pinch of salt
• 210 g butter, cold
• 100 g almonds, ground

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Cooking/baking time approx. 12 minutes; Total time approx. 3 hours 12 minutes

Split the vanilla pods and scrape out the seeds. Mix with the sugar. Quickly knead the flour, salt, almonds, butter pieces, and 70g of the sugar-vanilla mixture into a smooth dough. Form a ball and wrap in foil. Chill for a few hours. Preheat the oven to 175°C (top/bottom heat). Shape the dough into a long log and cut off walnut-sized pieces. Shape the pieces into croissants. Caution: They shouldn’t be too thin. Place on a baking sheet lined with baking paper and bake for 10-15 minutes. Carefully remove from the baking sheet with a wide knife and roll in the remaining sugar mixture while still hot. Caution: The croissants are very fragile while hot. Cool on a wire rack and let them mature in a tin for a few days before eating. Tips: I chill the dough overnight and let the scraped vanilla pods soak in the vanilla sugar overnight as well.