Orange croissants with almonds

Mix the baking oil, powdered sugar, vanilla extract and orange zest with a whisk. Sieve half of the flour over it and stir in with a wooden spoon. Sieve in the flour a tablespoon at a time and work in until a smooth dough forms.

Divide the dough into 20 portions (15 g each). Shape each into 8 cm long rolls with slightly tapered ends and form croissants.

Place the orange croissants slightly apart on a baking tray lined with baking paper. Moisten the croissants with egg white or a little water, sprinkle with almonds and press down lightly.

Bake on the middle shelf at 175 °C top/bottom heat for approx. 15 minutes. (The croissants should not be browned).

Our tip: The cooled cookies can be dusted with powdered sugar or decorated with chocolate as desired. However, the fine marzipan note of Baking Oil Exquisit is best enjoyed pure.