Vanilla Crescent with Almonds

For the vanilla crescents, quickly knead a shortcrust dough from all ingredients, wrap in foil and let rest for 30 minutes. Cut the dough into small pieces and shape into croissants.

Place on a baking tray covered with baking paper and chill for 10 minutes. Preheat the oven to 180 °C and bake the croissants for about 10 minutes until they are lightly browned on the underside.

Mix the powdered sugar with the vanilla sugar and roll the hot croissants in it.

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