Summary

Ingredients

• 250 g spelled flour
• 210 g butter
• 100 g almond (s), round
• 80 g cane suar
• 4 packs vanilla sugar
• 1 packet powdered sugar

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Instructions

1. Knead the flour, cane sugar, almonds, butter and 2 packs of vanilla sugar into a dough and wrap in foil. Let rest for 30 minutes.
2. In the meantime, mix the powdered sugar with 2 sachets of vanilla sugar. Shape the dough into 4 cm thick rolls and cut into 1 - 2 cm thick slices. Shape these slices into croissants and place on a baking sheet lined with baking paper. Bake at 175 ° C (fan oven) for about 20 minutes. When the croissants start to brown, they are done.
3. Let the croissants cool on the baking sheet. Dust with the vanilla powdered sugar. The croissants can be kept for 6 weeks in a tin can.