Summary

Ingredients

• 250 g flour
• 1 sachet vanilla sugar
• 2 bags orange peel, grated
• 75 g powdered suar
• 1 pinch (s) salt
• 100 g almond (s), round
• 200 g butter
• 100 g suar

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Instructions

1. Put the flour with vanilla sugar, 1 sachet of orange peel, powdered sugar, salt and grated almonds in a mixing bowl. Mix well with a whisk. Add the butter in flakes, quickly knead everything with the dough hook of the hand mixer to a smooth dough. Cover and chill for about 30 minutes.
2. Preheat the oven to 180 degrees (convection 160 degrees).
3. Divide the croissant dough into 5 portions and shape into finger-thick rolls on a floured work surface. Cut the rolls into pieces approx. 5 cm long. Roll the ends a little thinner and shape the pieces into croissants. Distribute each with a little space on baking sheets lined with baking paper.
4. Bake for about 10 minutes per tray.
5. Mix the sugar well with the rest of the orange peel, spread on a baking sheet.
6. Let the croissants rest briefly after baking and carefully turn them in the sugar mixture while they are still hot.
7. Let it cool down and put it in the pastry tin.