Summary

Ingredients

For the dough:

• 250 g flour, smooth (700)
• 200 g butter
• 100 g walnuts, rated
• 70 g powdered suar (powdered suar)
• 1 pinch (s) salt

Also:

• Icing sugar (powdered sugar), for rolling
• 2 packs vanilla sugar, for rolling

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Instructions

1. Cut the butter into the flour and knead a shortcrust pastry from all the dough ingredients. Let rest for 1/2 hour or longer.
2. Roll out finger-thick strands from the dough and cut them into 3 cm long pieces. Roll the pieces into sausages between the palms of the hands and then bend them into smaller croissants.
3. Bake lightly on baking paper on the 2nd rail of the oven for 15-20 minutes at 140-150 ° C. (Preheat the pipe a little.)
4. Be careful, the croissants burn very quickly. You have to remove them immediately from the tray with the help of the baking paper.
5. Let them cool down briefly (they break hot!) And carefully toss in approx. 100 g of icing sugar mixed with 2 sachets of vanilla sugar.
6. If you want to use peeled almonds or hazelnuts instead of walnuts, you have to use 220 g butter.