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Nut and cinnamon croissants
45 m active | 2 h 26 m total
Nutrition facts per serving:
  • Energy in kcal about 103
  • Fat about 4g
  • Carbohydrates about 14g
  • Protein about 2g
This is needed
This is needed for 30 pieces
Dough
  • 0.5 tsp cinnamon
  • 100 g sugar
  • 125 g butter, soft
  • 1 pinch salt
  • 1 egg whites
  • 2 tbsp liquid honey
  • 250 g white flour
To shape
  • 100 g almond paste
  • 1 egg yolks
  • 1 tsp cinnamon
  • 50 g sugar
Tools
  • Apron, Baking paper , Baking tray, Bowl, Brush , Mixer, Oven mitts, Paring knife, Rolling pin, Tablespoon, Teaspoon, Timer, Wooden rolling pin guides, deep plate, Kitchen scales, Cooking spoon (wooden), Cooling rack, ruler
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And that's how it's done
And that's how it's done
Dough
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.
To shape
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.
To bake
Approx. 11 mins. in the centre of an oven preheated to 200°C. Remove from the oven, leave to cool on a rack.