Vanilla Croissants

Ingredients:

• 1 cup (110 g) baking flour
• 0.5 cup (40 g) hazelnut flour
• A small pinch of salt
• 7 tbsp (100 g) softened unsalted butter
• 3 tbsp (40 g) granulated sugar
• 1 vanilla bean
• 1 large egg yolk
• Powdered sugar for sprinkling

Preparation:

1. In a small bowl, combine the cake flour, nut flour, and salt. Cream the butter and sugar until creamy. Split the vanilla bean, scrape out the seeds with the back of a knife, and add them to the butter along with the egg yolk. Mix, gradually adding the flour mixture, until smooth.
2. Roll the dough into a 30-centimeter sausage, wrap in cling film and let it harden for 1 hour.
3. Preheat oven to 180°C. Line 2 baking sheets with baking paper.
4. Cut the dough sausage into 18 pieces and roll each into a crescent shape. Place the crescents on parchment paper, spacing them 3 cm apart.
   
   Bake for about 14 minutes, until the cookies are golden brown. Let the rolls cool on the baking sheets for a few minutes. While still warm, dust them with powdered sugar, then place them on a wire rack to cool completely.
   
   In the article you will read What to do with vanilla beans.