The hazelnuts can be roasted in the oven beforehand (about 10 minutes at 175 degrees). Then grind. Grind the raw cane sugar into powdered sugar. Quickly work all ingredients into a crumbly dough (if it is too dry, simply mix in 1 tablespoon of water).

Pinch off portions of approximately walnut size and roll them into croissants between your hands. Place on a baking tray lined with baking paper and bake in a preheated oven at 160 degrees fan-assisted for approx. 13-15 minutes. Then remove and let cool down briefly, then bake again at the same temperature for 5 minutes. Dust with icing sugar while it is still warm.