Vanilla crescents, simple

Ingredients for 1 servings:

• 320 g flour
• 120 g almonds, ground
• 120 g sugar
• 2 egg yolks
• 270 g butter, soft
• 5 packs of vanilla sugar, light

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 2 hours 10 minutes

old grandma’s recipe, makes about 50 pieces

Mix the flour, almonds, and sugar in a bowl. Add the egg yolk and butter and knead everything into a smooth shortcrust pastry. Wrap the dough in plastic wrap and let it rest in the refrigerator for 30 minutes. Preheat the oven to 190°C (top/bottom heat). Cut the dough into 4-6 equal pieces and shape (one after the other) into approximately 2 cm thick rolls. Cut the rolls into approximately 2 cm wide pieces and shape into small croissants. Place the croissants on a baking sheet lined with baking paper and bake for about 10 minutes until golden brown. Place 5 sachets of vanilla sugar on a deep plate and toss the still-hot croissants in it. Then let cool on a large plate or platter. Instead of 5 sachets of light vanilla sugar, you can also use 4 light vanilla sugar and 1 bourbon vanilla sugar. More bourbon (I think) tastes too strong. To prevent the hot croissants from breaking, I let them rest on the baking tray for about 1 minute before rolling them in the sugar.