Simple, juicy and vegan almond croissants. These classics should not be missing on any cookie plate, with delicious marzipan, almonds and chocolate. Vegan, gluten free option.
Prep Time 10 minutesminutes
Cook Time 15 minutesminutes
Baking time 12 minutesminutes
Total Time 37 minutesminutes
Servings 20Cookies
Calories 187kcal
Ingredients
FOR THE DOUGH:
100gground almondsor other nuts of your choice
100gFlourI use spelt flour type 630, alternatively wheat flour or gluten-free flour blend
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.