Summary

Ingredients

• 280 g flour
• 50 g almond (s)
• 60 g hazelnuts, round
• 70 grams sugar
• 2 points vanilla sugar
• 1 pinch (s) salt
• 2 egg yolks
• 2 tablespoon amaretto, (almond liqueur)
• 1 teaspoon coffee powder, (instant)
• 175 g butter, soft
• 75 g biscuit (s) (Amarettini)
• 50 g powdered suar
• 30 g suar (hail suar)

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Instructions

1. Put the flour, almonds, hazelnuts, sugar, 1 packet of vanilla sugar, salt, egg yolk, liqueur and espresso in a bowl. Put the butter in pieces on top. Knead everything into a smooth dough, shape into a ball and refrigerate for about 1 hour.
2. Divide walnut-sized pieces of dough and roll and shape into croissants on the work surface. Place on two baking sheets lined with baking paper and bake at 175 degrees for about 10 minutes.
3. Finely crumble the amarettini. Sieve powdered sugar. Mix with the amarettini, the rest of the vanilla sugar and the granulated sugar. Carefully roll hot croissants in it and allow to cool.