Grind 50 g pine nuts finely. Place in a bowl with flour, almonds, sugar, 1 packet of vanilla sugar, salt, egg yolk and butter in flakes. Work through with the dough hooks of the hand mixer. With cool hands quickly knead into a smooth ball. Wrap in foil and chill for about 1 hour. Halve the dough, form 2 rolls and divide into 27 pieces.
Form small pieces of dough into croissants on a lightly floured work surface and cover with pine nuts. Place on 2 baking trays lined with baking paper and bake in the preheated oven (electric range: 200 °C/ gas: level 3) one after the other for approx. 10 minutes until light brown. Sift icing sugar and mix with remaining vanillin sugar. Carefully turn the still hot croissants in it. Let them cool down on a cake rack. Keep croissants well closed in a cool place
Per croissant approx. 290 kJ/70 kcal. E 1 g, F 4 g, KH 7 g