Finely chop the peanuts. Peel ginger and dice very finely or press it through the garlic press.
Mix flour, 1 pinch of salt and peanuts. Add egg, oil, 60 g sweetness, fat in pieces and ginger. Knead first with the dough hooks of the hand mixer, then briefly with your hands to a smooth dough.
Cut the dough into thirds, form into rolls and wrap in foil. Let rest in the refrigerator for about 1 hour.
Cut each roll into 20 approx. 1 cm thick slices and shape them into croissants. Place on 2 baking trays lined with baking paper. Bake in the preheated oven (electric cooker: 175°C/circulating air: 150°C/gas: level 2) for 12-15 minutes.
Sprinkle with remaining sweetness. Let it cool down.