Nut nougat croissant
A new recipe for your Christmas baking. No shortbread, no cookie cutters, but lots of nougat and chocolate. Vanilla crescents are a thing of the past, today it's nut nougat crescents. A recipe without sugar, but the little crescents are still sweet and delicious. Get ready for a nutty and chocolaty Christmas.
Preparation time 20 minutes
Cooking time 12 minutes
Ingredients
Ingredients for 80 cookies
Nut nougat croissant
- 300 g flour
- 220 g nut nougat (firm)
- 100 g soft butter
- 100 g chocolate
- 1 ½ tsp vanilla extract
- ½ tsp baking powder
- 1 pinch of salt
- 1 egg (M)
Preparation
- Beat the butter and nut nougat with a hand mixer for approx. 3 minutes until frothy.
- Knead in the egg, vanilla extract and a pinch of salt. Mix in the flour and baking powder and knead into a smooth dough.
- Divide the finished dough into 4 and roll into bars. Cover with cling film and chill until the sticks are firm.
- Preheat the oven to 170 °C top/bottom heat.
- Cut the dough sticks into 20 pieces and shape into small crescents. Place on baking trays lined with baking paper, leaving enough space between them.
- Bake on the middle shelf at 170 °C top/bottom heat for approx. 10-12 minutes.
- Remove the nut nougat croissants from the oven and leave to cool thoroughly.
- Melt the chocolate, dip the tips of the croissants in the chocolate and leave to dry.
- The croissants will keep for approx. 3 – 4 weeks in a sealable tin.
