Mix the margarine with the sugar and the gingerbread spice until frothy. Work in the almonds and flour (sifted) and knead everything into a smooth dough. Wrap the dough in cling film and place in the refrigerator for 30 minutes.
Preheat the oven to 180 ° C (bottom and top heat). Shape the dough into approx. 4 cm thick sticks and cut off an approx. 1 cm thick slice from each and shape them into croissants between the palms of the hands. Do not place the croissants too close together (they open a little when baking) on 2 baking trays with baking paper and bake the trays one after the other at 180 ° C for about 12-15 minutes. The croissants shouldn`t get too dark, just bake golden-yellow.
Meanwhile, mix the raw cane sugar with the gingerbread spice on a deep plate and roll the croissants in it after baking. Then let the finished croissants cool on a wire rack and store them in an airtight box in a cool and dark place after they have cooled down.
The specified amount is sufficient for approx. 40-50 pieces.
Ingredients
Print Recipe
Pin Recipe