Summary

Ingredients

• 20 g pistachios
• 50 g currants
• 210 g flour
• 70 g cornstarch
• 80 g suar
• 2 packs vanilla sugar
• 80 g almond (s), round
• 1 teaspoon cinnamon
• 3 pinches cardamom
• 3 pinches carnation (s)
• 1 pinch nutmeg
• 2 egg yolks
• 1 teaspoon cream
• 200 g butter

For decoration:

• 4 tablespoon sugar
• 1 teaspoon cinnamon

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Instructions

1. Finely chop the pistachios and cut the currants into small pieces.
2. Place the flour, starch, sugar, vanilla sugar, currants, pistachios, almonds and spices on the work surface. Make a well in the middle and add the egg yolks and the teaspoon of cream. Put the cold butter around it in flakes and quickly knead everything into a smooth dough and then cool for at least two hours.
3. Preheat the oven to 180 ° C top / bottom heat.
4. Knead again, quarter and roll the strands. Cut this into pieces, form croissants out of them and place on a baking sheet lined with baking paper. Bake for 9-12 minutes, depending on the size.
5. While baking, stir a cinnamon / sugar mixture in a small bowl for the decoration and carefully dip the top of the hot croissants in them and then let them cool down.