Vanilla croissants

225 g plain flour

½ vanilla pod

125 g almonds

blanched, finely ground

125 g hazelnuts

finely ground

90 g sugar

250 g butter

1 egg

1 egg yolk

Scrape the vanilla seeds out of the pod and mix them with the rest of the ingredients to form a dough. Wrap the dough in cling film and rest in the refrigerator for 1 hour.

Calor superior/inferior (200 °C)

Knead the dough lightly until smooth and form small croissants. Place the croissants on the lined baking tray.

Put the baking tray into the preheated cooking space. Bake.

Introducir los alimentos

Calor superior/inferior 200 °C durante 8 Min.

Icing sugar

After baking, dust the croissants with icing sugar.