Cookie baking is just as much a part of Advent and Christmas as visiting the Christmas market or decorating the Christmas tree. After Christmas, however, the consumption of many cookies usually makes an ugly impression when the pants pinch or the top no longer fits properly. Because many Christmas cookies contain too much butter or sugar. Here are some recipes for cookies that you can enjoy without a guilty conscience.
Orange candy croissants
Ingredients for 50 pieces:
- 100 g brown crumble candy
- 250 g flour
- 1 pinch of baking soda
- 2 sachets of Bourbon vanilla sugar
- grated peel of 1 untreated orange
- 1 egg
- 1 egg yolk
- 50 g of ground almonds
- 175 g of soft semi-fat butter
- In addition: 2 tablespoons sugar, juice of 1 orange, 1 tablespoon powdered sugar
POINTS® value: 1 per piece
1. Finely grind the crumble candy in an electric crusher, remove 2 tablespoons for sprinkling. Mix 240 g of flour and baking powder in a bowl. Add sugar candy, vanilla sugar, orange peel, egg, egg yolk, almonds and half-fat butter in small pieces. Chop everything with a knife to make dry crumbs. Then knead everything quickly by hand to a smooth dough. Form the dough into a 2 cm thick rectangle and place in aluminum foil in the fridge overnight.
2. Cut cherry-sized pieces from the dough (about 15 g) and shape with a lightly floured hand into 50 rolls of about 10 cm in length, rolling slightly thinner at the ends. Place the rolls as croissants on a baking tray lined with baking paper. Bake in preheated oven at 180 ° C (gas: stage 2, circulating air: 160 ° C) on the middle tray for approx. 10-12 minutes.
3. Sauté the sugar with orange juice until it is syrupy. Brush the hot kipferl thinly with the orange-sugar-solution and sprinkle with the crumbled kandis. Allow to cool and dust with powdered sugar.
Preparation time: approx. 1 hour Baking time: approx. 10-12 minutes
Tip If you want to go faster, make the dough into balls, place on the plates and press with your thumb a little flat.