Amaretto croissant

Name: Amaretto croissant
Cook time: 1 h
Total time: 1 h
Yield: 1
Ingredients: 280 g Flour; 50 g crushed almonds; 60 g ground hazelnuts; 70 g Sugar; 2 packages Vanillin sugar; 1 pinch Salt; 2 Egg yolk (size M); 2 TABLESPOONS Amaretto; 1 TEASPOON Espresso powder (instant); 175 g butter that is not too hard; 75 g Amarettini; 50 g Icing sugar; 30 g Sugar crystals; baking paper

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 1

280 g Flour
50 g crushed almonds
60 g ground hazelnuts
70 g Sugar
2 packages Vanillin sugar
1 pinch Salt
2 Egg yolk (size M)
2 TABLESPOONS Amaretto
1 TEASPOON Espresso powder (instant)
175 g butter that is not too hard
75 g Amarettini
50 g Icing sugar
30 g Sugar crystals
baking paper

Directions

1
Put the flour, almonds, hazelnuts, sugar, 1 packet of vanilla sugar, salt, Amaretto egg yolk and espresso in a bowl. Add butter in pieces. Knead with the dough hooks of the hand mixer to a smooth dough. Shape into a ball with your hands. Cover and chill for about 1 hour.
2
Roll and shape small pieces of dough into croissants on the work surface. Place on two baking trays lined with baking paper. Bake one after the other in a preheated oven (electric: 200 °C/ gas: level 3) for about 10 minutes, so that just the tips turn brown. Crumble the Amarettini very finely. Sift icing sugar. Mix with amarettini and remaining vanillin sugar and sugar crystals. Carefully roll hot croissants in it. Let it cool down on a cake rack. Keep the croissants well closed in tins in a cool place.
3
Mix with amarettini and remaining vanillin sugar and sugar crystals. Carefully roll hot croissants in it. Let it cool down on a cake rack. Keep the croissants well closed in tins in a cool place. Keep for about 4 weeks. Results in approx. 30 pieces