Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
How it's done
The kids can help at the marked areas .
Place the butter in a bowl, mix in the sugar, cinnamon and salt. Using the whisk on a mixer, beat in the egg white and honey, continue to beat until the mixture becomes lighter in colour. Add the flour, mix using a wooden spoon to form a dough, flatten a little.Chill for approx. 30 mins.
To roll out the dough
Between two sheets of baking paper, roll out the dough into strips approx. 8 cm wide (approx. 2 mm thick). Chill for approx. 30 mins.
Cut the dough into triangles, shape the almond mixture into rolls (1 tsp each), place on the wide, lower section of the triangles. Roll the triangles up towards the tip, shape into croissants, place on a baking tray lined with baking paper. Beat the egg yolk and use to glaze the croissants.
Mix the sugar and cinnamon in a deep dish. Toss the croissants in the mixture, and place them on a baking tray lined with baking paper, chill for approx. 30 mins.
Approx. 11 mins. in the centre of an oven preheated to 200°C. Remove from the oven, leave to cool on a rack.
|Shelf life:||Keep in an airtight tin for approx. 1 week.|
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