Summary

Ingredients

• 100 g almond (s), round
• 300 g wheat flour (whole rain)
• 100 g cane suar
• 1 pinch (s) salt
• 200 g butter
• 2 egg yolks
• 1 packet vanilla sugar
• 1 packet vanilla sugar, for turning
• 75 g suar, for turnin

Print Recipe Pin Recipe

Instructions

1. Knead a shortcrust pastry from all the ingredients and wrap in foil and keep in a cool place for about 2 hours.
2. Shape the dough into rolls as thick as a pencil, cut into 5 cm long pieces and bend into croissants.
3. Bake in a preheated oven at 190 ° C for 10-12 minutes until golden.
4. Mix the vanilla sugar and sugar and turn the croissants while they are still warm in it.