Almond crescent vegan, can it get any better? I think not, because these crooked beauties already come very close to my personal favorite pastry. Now comes the time again when I have to hide the Christmas cookies from my husband. It always asks me to do this, because otherwise he always makes a stop at the delicious Christmas sweets and not too scarce. Since I also have a hard time resisting, I also like to give the baked goods as gifts to my family. My dad is always especially happy about it.
Vegan almond croissant cookies recipe
I look forward to Christmas baking every year. Especially when the days get shorter, it’s a nice activity to pass the time with small-scale cookies. A little Christmas scent from the fragrance lamp and, of course, from the oven. The best part is then tasting your favorite cookies. Here I am usually not fast enough, because my husband likes to be ready when I get the cookies out of the oven.
Our almond croissants today are really quick to make and you don’t need a lot of baking experience to make them either. A food processor, some time and patience, an oven and a handful of ingredients. Ground almonds, flour, raw cane sugar, starch, marzipan, bourbon vanilla and vegetable milk. For decorating you still need almond flakes and dark vegan chocolate.
Make almond croissants yourself
TIP: The dough does not necessarily need to go back into the refrigerator before processing. I process it right away and just sprinkle a little water on my hands. This way the croissants can be rolled wonderfully and go straight into the oven.
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Otherwise, I recommend the following beauties for your cookie platter:
- Gluten free cookies (oil free)
- Orange chocolate cookies
- Christmas gingerbread cookies
- Chocolate Spitzbuben
- Vanilla crescent cookies
- Chocolate cinnamon curls
- Bear Paws
- Angel eyes
Let’s get started with these delicious almond croissants. I hope you enjoy baking and of course about a review at the bottom of this page. If you post a picture, feel free to use the hashtag #veganevibes.
Almond crescent vegan
- Small bowl
FOR THE DOUGH:
- 100 g ground almonds or other nuts of your choice
- 100 g Flour I use spelt flour type 630, alternatively wheat flour or gluten-free flour blend
- 80 g Raw cane sugar or other sugar of your choice
- 30 g Cornstarch
- 200 g Marzipan cut into cubes, pay attention to vegan quality
- 80 ml Plant milk
- ¼ tbspn Bourbon vanilla
- A pinch of salt
FOR THE TOPPING:
- 150 g Almond leaves
- 100 g dark vegan chocolate coating
- Preheat oven to 180 degrees and line a baking sheet with a permanent baking mat (or baking paper).
- Provide blender. For the dough, add in ground almonds, flour, raw cane sugar, cornstarch, marzipan, vegetable milk and bourbon vanilla and mix until smooth. The dough should have good strength and be easy to shape. If the dough is too soft, carefully add a little more flour, if too firm, add a sip more vegetable milk.100 g ground almonds, 100 g Flour, 80 g Raw cane sugar, 30 g Cornstarch, 200 g Marzipan, 80 ml Plant milk, ¼ tbspn Bourbon vanilla, A pinch of salt
- Form dough into a large lump and divide into balls weighing about 30g.
- Provide a bowl with the almond flakes.
- Provide a small bowl of water and wet the palms of your hands with it. Take one ball of dough in each hand and shape into a crescent.
- Place directly into the almond leaves and press down gently. Turn over and gently press down on the back side as well until both sides are coated with flaked almonds.150 g Almond leaves
- Repeat until the dough is used up. Spread on a baking sheet and place in the oven. Bake for 12 minutes, until the almond croissants have risen nicely and the almond flakes are golden brown on the outside. Remove from the oven and let cool.
- In the meantime, carefully melt the dark chocolate over a water bath.100 g dark vegan chocolate coating
- Dip both ends of the croissants in the chocolate and let them drip off.
- Allow chocolate to set and enjoy! Keep as a permanent cookie on a cookie sheet for up to 2 weeks.