Ingredients
For the dough
| 300 g | Flour |
| 200 g | Blanched ground almonds |
| 3 MSP | Baking powder |
| 1 Prise | Salt |
| 80 g | Roasted Cacao Nibs of Dos Estaciones |
| 170 g | Fine sugar |
| 66 g | Egg yolk (approx. 4 egg yolks) |
| 300 g | Butter, soft |
| 1 | Orange zest |
For rolling
| 10 g | Geröstete Kakaonibs (Bio) of Dos Estaciones, fine |
| 100 g | Fine sugar |
| 1/2 | Vanilleschote |
Tip
- Place the cacao nibs in a chopper for several short intervals or roll them finely in a zipper bag with a rolling pin.
- Sugar can also be put into a crusher.
Preparation
Preparation in the food processor
- Add flour, almonds, cacao nibs and sugar to the mixing bowl.
- Roughly dice the butter and also put it into the mixing bowl.
- Mix briefly with a flat mixer and add egg yolk.
- Stir until an even mixture is obtained.
- Refrigerate for at least 30 minutes.
Hand preparation
- Place the cacao nibs in a chopper for several short intervals or roll them finely in a zipper bag with a rolling pin.
- Put flour, almonds, cocoa nibs and sugar on a heap and form a small cavity.
- Coarsely dice butter and spread it around the edge.
- Pour egg yolk into the hollow.
- First whisk egg yolk and flour with your fingers.
- Then lightly knead the butter with your fingertips and the flour, slowly adding more and more flour and the egg yolk until the mixture is uniformly kneaded.
- Refrigerate for at least 30 minutes.
Preparation of vanilla and cacao sugar for rolling
- Slice the vanilla lengthwise and scrape out the pulp with the back of a knife.
- Mix the sugar well with the vanilla and a whisk, possibly crush it in a chopper with short intervals.
- Mix the sugar well with the cacao nibs and a whisk.
Preparation of the crescents
- Take ¼ of the mixture and divide into small pieces of about 8 g.
- First form the pieces into a ball by hand, then roll them into a 3 cm long roll and round off the corners – not too thin, so that they do not burn during baking.
- If the dough becomes too soft, replace it with a cooler dough or use flour – note that too much flour makes the cookies drier.
- Place the pieces on a baking tray and form a crescent.
- Then bake at 180 °C top/bottom heat for 7-10 minutes.
- Let it cool down briefly and turn it while still warm in the vanilla sugar or cocoa-vanilla sugar.
- Enjoy it with a cup of our hot chocolate.
Tip
- If possible, cool the croissants for about 15-20 minutes before baking to achieve a uniform baking result.