Vanilla crescents

For 45 pieces
  • 250 g flour
  • 100 g ground almonds
  • 165 g Sugar
  • 1 Pinch Salt
  • 180 g Butter
  • 5 packet vanillin sugar
  • cling film
  • baking paper
105 minutes
easy
1.
Put flour, almonds, 90 g sugar, salt and butter in flakes in a mixing bowl, knead first with the dough hook of the hand mixer, then with your hands to form a smooth dough. Wrap in foil and refrigerate for about 1 hour. Shape the dough into several rolls (approx. 1.3 cm Ø). Cut into 6 cm long pieces and form croissants from them. Place on 3 baking sheets lined with baking paper. Bake the trays one after the other in the preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for 13–15 minutes. Mix 75 g of sugar and vanilla sugar. Take the croissants out of the oven and carefully toss them in the sugar while they are hot. Place on a wire rack and let cool down
2.
Waiting time 1 hour
1 Pieces approx:
  • 80 kcal
  • 330 kJ
  • 1 g protein
  • 5 g fat
  • 9 g carbohydrates

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