Vanilla Almond Croissants
Baking and Desserts • World
Description
Vanilla Almond Croissants
Ingredients
- Chopped almonds 5 oz
- Wheat Flour 10 oz
- Sugar 0 oz
- Vanilla salt 0 oz
- Butter 5 oz
- Powdered Sugar 5 oz
Step-by-Step Guide
Step 1
Pour hot water over the almonds and let them sit for 10 minutes.
Step 2
Drain the water and peel the almonds. You can skip this step if you prefer. I just like it this way. If you skip soaking them, place them in the oven and lightly toast them.
Step 3
In a blender, grind the almonds into fine crumbs.
Step 4
Cut the cold butter into pieces and mix it with the flour until it resembles crumbs.
Step 5
Add the almond crumbs, vanilla sugar (2 packets), and regular sugar. Knead into a stiff dough. The author suggests refrigerating the dough for 1 hour, but mine became too firm and lost its elasticity. I had to let it sit at room temperature until it became workable.
Step 6
Shape the dough into croissants. For this, pinch off a piece of about 10 grams and roll it in your hands. The center of the croissant should be thicker than the tips and about the size of a pinky finger.
Step 7
Place them on a baking sheet lined with parchment paper and bake for 10–15 minutes at 355°F. Adjust according to your oven! The finished croissants should be a light cream color.
Step 8
Let the cookies cool slightly on the baking sheet and sprinkle them with powdered sugar mixed with vanilla sugar (the remaining 2 packets). I used powdered sugar with a vanilla scent. Do not try to transfer the cookies immediately, as they are very delicate and may break.
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