Cookie baking belongs to the Advent and Christmas season just as visits to the Christmas market or decorating the Christmas tree. After Christmas, however, the consumption of the many cookies usually makes itself unpleasantly noticeable when the pants pinch or the top no longer fits properly. This is because many Christmas cookies contain too much butter or sugar. We present here some recipes for cookies that you can enjoy without a guilty conscience.
Orange candy croissant
Ingredients for 50 pieces:
- 100 g brown crumb candy
- 250 g flour
- 1 pinch baking powder
- 2 packets bourbon vanilla sugar
- Grated zest of 1 untreated orange
- 1 egg
- 1 egg yolk
- 50 g ground almonds
- 175 g soft half-fat butter
- Also: 2 tablespoons sugar, juice of 1 orange, 1 tablespoon powdered sugar.
POINTS value: 1 per piece
Preparation
1. finely grind crumb candy in an electric grinder, remove 2 tablespoons for sprinkling. Mix 240 g flour and baking powder in a bowl. Add candy, vanilla sugar, orange zest, egg, egg yolk, almonds and half-fat butter in pieces. Chop everything with a knife so that dry crumbs are formed. Then knead everything quickly by hand into a smooth dough. Shape the dough into a rectangle about 2 cm thick and place in aluminum foil in the refrigerator overnight. 2.
Cut cherry-sized pieces from the dough (about 15 g) and shape into 50 rolls about 10 cm long with lightly floured hand, rolling slightly thinner at the ends. Place the rolls as croissants on a baking tray lined with baking paper. Bake in the preheated oven at 180° C (gas: level 2, convection oven: 160° C) on the middle shelf for approx. 10-12 minutes.
Boil down sugar with orange juice until slightly syrupy. Brush the hot croissants thinly with the orange-sugar solution and sprinkle with the crumb candy set aside. Let cool and dust with powdered sugar.
Preparation time: approx. 1 hour Baking time: approx. 10-12 minutes Tip If you want it to go faster, form the dough into balls, place on the trays and flatten slightly with your thumb.
