Summary

Ingredients

• 150 g flour, smooth (700)
• 150 g butter
• 150 g walnuts, rated
• 75 g powdered suar
• 1 pinch (s) salt
• 1 tablespoon cocoa powder
• Powdered sugar, for sprinkling

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Instructions

1. Prepare a shortcrust pastry with cold hands from all the ingredients and let it rest for 30-40 minutes.
2. Roll out about 3 mm thick on a little flour or between cling film. (Or press the dough apart in portions with the palm of your hand on a little flour) Cut out different shapes and place them on a baking sheet lined with baking paper.
3. Bake the 1st baking sheet for about 20 minutes at 150-160 ° C fan oven in the 2nd rack from below, the 2nd only 15 minutes at the same temperature.
4. Let cool and dust with icing sugar.
5. I shape a few more croissants from the leftover dough.