Vanilla Crescent

Name: Vanilla Crescent
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 45
Ingredients: 250 g Flour; 100 g crushed almonds; 165 g Sugar; 1 pinch Salt; 180 g Butter; 5 sachets Vanillin sugar; 7-10 Tbsp Cling film; baking paper

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 45

250 g Flour
100 g crushed almonds
165 g Sugar
1 pinch Salt
180 g Butter
5 sachets Vanillin sugar
7-10 Tbsp Cling film
baking paper

Directions

1
Put flour, almonds, 90 g sugar, salt and butter in flakes into a mixing bowl, first with the dough hooks of the hand mixer, then knead with your hands to a smooth dough. Wrap in foil and chill for about 1 hour. Form the dough into several rolls (approx. 1.3 cm Ø). Cut into 6 cm long pieces and form croissants. Place on 3 baking trays lined with baking paper.
2
Bake the trays one after the other in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 13-15 minutes. Mix 75 g sugar and vanillin sugar. Take the croissants out of the oven, while still hot, carefully roll them with the top side in the sugar. Place on a cake rack and allow to cool
3
Waiting time 1 hour