First cut the cranberries into small pieces. Mix the margarine, vanilla sugar and sugar until frothy. Gradually add both egg yolks and stir in the flour and almonds as well. Finally add the cranberries and stir again.
Then wrap the dough in cling film and place in the refrigerator for 30 minutes. Shape the cooled dough into small crescents and place on a baking sheet lined with baking paper.
Bake the croissants in a preheated oven at 175 ° C (top / bottom heat, convection: 155 ° C) for about 10 - 15 minutes. Take the croissants out of the oven, let them cool and then dust them with icing sugar.
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