John Myers
Ingredients for 1 servings:
- 50 g almonds
- 50 g hazelnuts
- 300 g flour
- 100 g sugar
- 1 pinch of salt
- 200 g butter, cold, cut into flakes
- 2 egg yolks
- 5 packs of vanilla sugar
- ½ cup powdered sugar
Instructions
Working time approx. 40 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 40 minutes
enough for about 80 pieces
Blanch the almonds, peel them, and finely grind them (you can also use hazelnuts instead of almonds in this recipe). Finely grind the hazelnuts as well. Sift the flour onto a baking board. Add the almonds, hazelnuts, sugar, salt, butter, and egg yolk. Knead everything into a shortcrust pastry. Wrap the dough in aluminum foil and let it rest in the refrigerator for 2 hours. Preheat the oven to 190°C. Shape the dough in portions into pencil-thick rolls. Cut the rolls into 5 cm long pieces, roll them into croissants, and place them on a baking sheet lined with baking paper. Bake the vanilla crescents on the middle rack for 10-12 minutes until golden brown. Mix the vanilla sugar with the powdered sugar and carefully toss the still-warm crescents in the mixture. A little tip: To store the croissants, place them in layers between parchment paper in a tin to prevent them from breaking.
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