Gluten-free Vanilla Crescents

Summary

Prep Time	45 mins
Total Time	12 hrs 45 mins
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

Instructions

Make sure that the butter is taken out of the refrigerator in good time !!!
Slit the vanilla pod lengthways and scrape out the pulp. Mix the softened butter, the vanilla pulp, the sugar, the pinch of salt and the egg yolks into a creamy batter.
Add the ground almonds and flour and work everything into a firm dough. Wrap the dough in cling film and leave to rest in the refrigerator overnight.
The next day, take the dough out of the refrigerator and cut lengthways into four to five equal pieces. Let stand for about 30 minutes so that it becomes a little warmer. It can be processed better this way.
Cut the individual pieces into thin, equal-sized slices. Briefly knead the individual pieces in your hand until soft and then roll them between your hands and then shape them into croissants.
Preheat the oven to 190 degrees top / bottom heat.
Place the croissants on a baking sheet lined with baking paper. Leave a little space, they open up.
Bake in the middle of the oven until light brown. This takes about 10 minutes - they burn easily, so check them constantly.
In the meantime, slit open another vanilla pod, scrape it out and mix it with the 150 g sugar.
Let the finished vanilla crescents cool down a little. Carefully remove from the baking paper and turn in the vanilla sugar with a fork. It is important to find the right time here. They should still be slightly warm, then the sugar will stick better. If they are still too warm, they break very quickly.
Using the vanilla peel:
I put the rest of the vanilla peels, as they come from here, in sugar and get an aromatic vanilla sugar. It is advisable to use this sugar for the croissants. The aroma becomes more intense.

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