Vanilla Crescent

Name: Vanilla Crescent
Cook time: 50 min
Total time: 50 min
Yield: 25
Ingredients: 140 g Flour; 25 g crushed almonds; 25 g ground hazelnuts; 35 g Sugar; 3 packages Vanillin sugar; 1 pinch Salt; 1 Egg yolk (size M); 100 g butter that is not too hard; 40 g Icing sugar; 7-10 Tbsp Cling film; baking paper

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 25

140 g Flour
25 g crushed almonds
25 g ground hazelnuts
35 g Sugar
3 packages Vanillin sugar
1 pinch Salt
1 Egg yolk (size M)
100 g butter that is not too hard
40 g Icing sugar
7-10 Tbsp Cling film
baking paper

Directions

1
Put flour, almonds, hazelnuts, sugar, 1 sachet of vanilla sugar, salt and egg yolk 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, wrap in foil and chill for about 1 hour. Roll and shape small pieces of dough into croissants on the work surface.
2
Place on a baking tray lined with baking paper. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 10 minutes, so that just the tips turn brown. Sift icing sugar and mix with remaining vanillin sugar. Carefully roll hot croissants in it. Let cool on a cake rack