Ingredients:

 

120g Spelltedflour

50g Margarine

50g Sugar

80g tigernuts / chuas or almond flour

18 grams of vanilla sugar

 

Powdered sugar and vanilla sugar mixture

 

Preparation:

 

Prepare the shortcrust pastry and form croissants

 

 

Baking time:

 

8-10 minutes at 175°C / 347ºF

 

Immediately after baking, roll in the icing sugar/vanilla sugar mixture.

Put always 3 cookies into a bowl with the icing sugar and swirl the bowl gently until the cookies are coated in sugar.