Almond and Vanilla Croissant-Shaped Christmas Biscuits

Ingredients

• 100 g Granulated sugar (for vanilla sugar)
• 1 pod Vanilla bean (Papua New Guinea) (Seeds scraped; pod can be saved for other uses)
• 100 g Unsalted butter (softened, not melted)
• 150 g Almond flour (ground almonds) (finely ground)
• 100 g All‑purpose flour
• 1 large Egg white (for optional almond coating)
• 30 g Chopped toasted almonds (optional, for coating)
• 100 g Powdered (icing) sugar (for final dusting)
• 30 g Vanilla sugar (prepared) (the vanilla‑infused sugar made in step 1)

Instructions

1. Make vanilla‑infused sugar

   Place 100 g granulated sugar in the mixing bowl, add the scraped seeds from one vanilla bean, and mix with the hand mixer for 1–2 minutes until the sugar is evenly scented.

   Time: PT2M

2. Combine dough ingredients

   Add the softened butter, 150 g almond flour, and 100 g all‑purpose flour to the vanilla sugar. Stir with a spatula, then knead with clean hands until a smooth, homogeneous dough forms.

   Time: PT10M

3. Rest the dough

   Shape the dough into a ball, wrap tightly in plastic wrap, and refrigerate for 30 minutes.

   Time: PT30M

4. Roll and cut

   On a lightly floured surface, roll the chilled dough into a long log about 1 cm thick. Using a sharp knife, cut the log into 2 cm pieces.

   Time: PT5M

5. Shape croissants

   Take each 2 cm piece, pinch the two ends together and gently curve them to form a small croissant shape.

   Time: PT5M

6. Optional almond coating

   If desired, brush each croissant lightly with egg white, then roll them in chopped toasted almonds.

   Time: PT5M

7. Prepare baking sheet

   Line a baking sheet with parchment paper and arrange the croissants leaving a small gap between each.

   Time: PT2M

8. Bake

   Pre‑heat the oven to 170 °C. Bake the biscuits for 15 minutes, or until lightly golden on the edges.

   Time: PT15M

   Temperature: 170°C

9. Cool

   Remove the sheet from the oven and let the biscuits cool on a rack for about 10 minutes before handling.

   Time: PT10M

10. Dust with vanilla powdered sugar

    Mix the remaining 30 g vanilla‑infused sugar with 100 g powdered sugar. Generously sprinkle the mixture over the completely cooled biscuits.

    Time: PT3M

Nutrition Facts

Calories

70

Protein

1 g

Carbohydrates

8 g

Fat

4 g

Fiber

0.5 g

Ingredient Substitutions

• Instead of Granulated sugar: Caster sugar
• Instead of Vanilla bean (Papua New Guinea): Vanilla extract (1 tsp)
• Instead of Unsalted butter: Margarine (use unsalted)
• Instead of Almond flour (ground almonds): Finely ground almond meal
• Instead of All‑purpose flour: Spelt flour (same amount)
• Instead of Egg white: Aquafaba (2 tbsp)
• Instead of Chopped toasted almonds: Ground hazelnuts
• Instead of Powdered (icing) sugar: Confectioners' sugar

Equipment Needed

• Mixing bowl
• Hand mixer or stand mixer (optional)
• Spatula
• Plastic wrap (cling film)
• Rolling pin
• Floured work surface (cutting board)
• Sharp knife or pastry cutter
• Baking sheet
• Parchment paper
• Oven
• Cooling rack (optional)
• Small bowl (for egg white)
• Pastry brush (optional)

Critical Steps — Do Not Skip

• Mixing the vanilla seeds into the sugar ensures the flavor is evenly distributed.
• Resting the dough for 30 minutes is essential for easy shaping.
• Shaping the croissants quickly before the dough warms up.
• Baking at the correct temperature (170 °C) for the exact time to avoid over‑browning.

Chef Tips from the Video

• For extra aroma, split the vanilla bean and use both seeds and the scraped pod to infuse the butter before adding it to the dough.
• Toast the almond pieces lightly before coating for a nuttier crunch.
• If you prefer a smoother texture, sift the almond flour with the all‑purpose flour.

Troubleshooting

Storage

Refrigerator: Up to 2 weeks in an airtight container.

Freezer: Can be frozen for up to 3 months; thaw at room temperature before serving.

Room temperature: Best kept in a cool, dry place for up to 1 week.

Make-Ahead Tips

• The dough can be prepared up to two days ahead and kept refrigerated.
• Unbaked croissants freeze well; bake from frozen, adding 2‑3 minutes to the baking time.