Summary

Ingredients

• 50 g almond (s)
• 50 g hazelnuts
• 300 grams flour
• 100 g suar
• 1 pinch (s) salt
• 200 g butter, cold, cut into flakes
• 2 egg yolks
• 5 packs vanilla sugar
• 0.5 ½ cup powdered sugar

Print Recipe Pin Recipe

Instructions

1. Scald the almonds, peel them and grind them finely (you can also use only hazelnuts for the recipe instead of the almonds). Also grind the hazelnuts finely.
2. Sieve the flour on a baking board. Top with the almonds, hazelnuts, sugar, salt, butter and egg yolks. Knead everything into a shortcrust pastry. Wrap the dough in aluminum foil and let it rest in the refrigerator for 2 hours.
3. Preheat the oven to 190 ° C. Shape the dough in portions into pencil-thick rolls. Cut the rolls into 5 cm long pieces, bend them into croissants and place on a baking sheet lined with baking paper.
4. Bake the vanilla crescents on the middle rack for 10-12 minutes until golden. Mix the vanilla sugar with the powdered sugar and carefully turn the croissants while they are still warm.
5. A little tip: To store the croissants, lay them in layers between parchment paper in a tin so that they don`t break.