Vanilla Croissants

Ingredients

200 g butter

65 g powdered sugar

10 g vanilla

1 egg

180 g flour

200 g almonds

1 lemon zest

For topping:

120 g powdered sugar

20 g powdered sugar

30 g sugar

Whisk the butter with the regular and vanilla powdered sugar. Add the egg. Stir in the flour, ground almonds, and zest, and knead until the dough is dry.

Roll the dough into 3 sausages, wrap in plastic wrap, and refrigerate for 1 hour. Preheat the oven to 180°C. Remove the sausages one at a time and slice them thinly.

 Quickly roll each slice into a thin cylinder (use the heel of your hand to roll the croissants smoothly; rolling with your whole palm will leave indentations).

Then shape the croissants and place them on a parchment-lined baking sheet. Place in a preheated oven and bake for 12 minutes (fan-assisted).

Mix powdered sugar with the sprinkles and roll the croissants in the mixture while they're still hot.

Enjoy!