Summary

Ingredients

• 280 g flour
• 160 g hazelnuts, round
• 100 g poppy seeds, round
• 250 g butter
• 140 g powdered suar
• 1 packet vanilla sugar
• 2 tablespoon rum
• some cake icing, chocolate to decorate

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Instructions

1. Knead the flour, hazelnuts, poppy seeds, butter, powdered sugar, vanilla sugar and rum quickly to form a smooth dough. Shape them into small croissants.
2. Place on a baking sheet lined with baking paper and bake at 180 degrees for about 15 minutes.
3. Once cooled, dip the ends in chocolate icing and allow to dry well.