Vanilla crescents of the highest class

Ingredients for 1 servings:

• 100 g almond(s), finely ground
• 380 g butter
• 150 g powdered sugar
• 4 egg yolks
• 2 vanilla pods, the pulp
• some flavoring (citro-bake or grated lemon peel)
• 120 g hazelnuts, finely ground
• 540 g flour
• 1 pinch of salt
• 300 g powdered sugar
• 6 packs of vanilla sugar
• 2 vanilla pods, the pulp

Instructions

Working time approx. 40 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 40 minutes

enough for about 60 pieces

Brown the ground almonds in a pan (careful – stay with the pan and stir frequently, otherwise they’ll burn very quickly!). Then let the almonds cool. Cut the butter into small pieces. Now combine all the ingredients for the dough (except for the last three from the list), including the almonds, in a bowl and knead into a smooth dough. Wrap the dough in cling film and store in a cool place (on the balcony or in the refrigerator) for at least 2 hours. Roll out the dough on a floured work surface and cut out the croissants using a croissant cutter (if you don’t have one, a simple moon-shaped cookie cutter will do). This ensures that the croissants are roughly the same size. Place on a baking sheet lined with baking paper and bake in a preheated oven at 200°C for approx. 12-15 minutes. Sift the powdered sugar for rolling and mix with the vanilla sugar and the scraped vanilla seeds. Allow the baked croissants to cool slightly. While they are still warm, gently roll them in the vanilla and powdered sugar mixture. Store the finished and cooled croissants in a cookie tin until ready to eat.