Amaretto croissants

  • 280 g flour
  • 50 g ground almonds
  • 60 g ground Hazelnuts
  • 70 g Sugar
  • 2 Package Vanillin sugar
  • 1 pinch Salt
  • 2 Egg yolk (size M)
  • 2 EL Amaretto
  • 1 TL Espresso powder (instant)
  • 175 g butter that is not too hard
  • 75 g Amarettini
  • 50 g Icing sugar
  • 30 g Hail Sugar
  • baking paper
60 minutes
Put the flour, almonds, hazelnuts, sugar, 1 packet of vanilla sugar, salt, egg yolk, amaretto and espresso in a bowl. Put the butter in pieces on top. With the dough hook of theKnead the hand mixer to a smooth dough. Shape into a ball with your hands. Cover and chill for about 1 hour. Roll and shape small pieces of dough into croissants on the work surface. Place on two baking sheets lined with baking paper. Bake one after the other in the preheated oven (electric stove: 200 ° C / gas: level 3) for about 10 minutes so that the tips turn brownish. Crumble the amarettini very finely. Sift powdered sugar. Mix with the amarettini and the remaining vanillin sugar and granulated sugar. Carefully roll hot croissants in it. Let cool on a wire rack. Keep the croissants tightly closed in cans in a cool place. Hold about 4 weeks. Makes approx. 30 pieces
1 portion approx:
  • 130 kcal
  • 540 kJ
  • 2 g protein
  • 8 g ​​fat
  • 14 g carbohydrates


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