Ingredients

250 g flour
210g butter
100 g almond(s), ground
80g sugar
2 packs of vanilla sugar
1 packet of powdered sugar, for turning
2 packs of vanilla sugar, for turning

preparation

Knead the ingredients for the dough together well. Then wrap it in foil and place it in the fridge for 30 minutes.

In the meantime, sift the powdered sugar into a large, sealable bowl and mix with two packets of vanilla sugar. The sealable bowl is so important because you can reuse any leftovers for the next portion of vanilla crescents.

Form the crescent dough into rolls with an approximate diameter of 4 cm. Then cut into slices approx. 1 – 2 cm thick. Form the croissants from these slices and place them on a baking tray lined with baking paper, not too close together. Bake in a convection oven at 175°C for about 20 minutes. If the crescents start to brown, they are good.

Now let the crescents cool for about 3 minutes. Then place in the prepared powdered sugar mixture and coat on all sides. If they are still too warm, they break very easily; If they are too cold, the powdered sugar will no longer stick well. It’s best to try again and again to see if they are firm enough.

Tip: It’s best to bake the trays individually, otherwise they will cool down too much and you won’t be able to keep up with turning them.