Preparation
- Mix the almonds and breadcrumbs, fry in a pan without oil until golden brown, transfer to a bowl and leave to cool.
- Cream the butter with 70 g powdered sugar and 2 sachets of vanilla sugar using a hand mixer. Stir in the egg and salt. Add the almonds, breadcrumbs and flour and knead into a smooth dough.
- Press the dough flat, wrap in cling film and place in the fridge for at least 1 hour.
- Preheat the oven to 180°C top/bottom heat.
- Remove the shortcrust pastry from the fridge and knead in batches to form a smooth, malleable dough.
- Shape the dough into 13-15 mm thick rolls, cut into 5 cm long pieces and shape into croissants.
- Place the vanilla crescents on a baking tray lined with baking paper and bake on the middle shelf for 12-15 minutes.
- Sieve the remaining powdered sugar and mix with 3 sachets of vanilla sugar. Leave the crescents to cool for about 1 minute while still hot and carefully roll them in the mixture. Leave to cool on a cake rack.
- Layer between layers of greaseproof paper and store in a tin in a cool, dry place.
The recipe for 4 portions makes approx. 50 pieces.
