For the Christmas croissants, lightly toast the ground almonds in a pan without fat until they take on some color. Caution: do not roast too long, only a light golden color should be visible.
Mix flour, almonds, powdered sugar, spices and 1 pinch of salt. Then cut the butter into small cubes and add to the flour mixture together with the yolk.
Quickly work everything into a smooth dough. Place the dough in a plastic wrap or a tin and refrigerate for about 1 hour.
Then roll out small portions of the dough into long sticks (this works especially well on a cool surface, e.g. a tile or stone), shape them into croissants and bake in a preheated oven at approx. 180 °C for 10 – 15 minutes (baking time depends on the size of the croissants).
Remove the croissants and allow to cool. For the glaze, melt the dark chocolate coating with a little coconut oil.
Dip the ends of the croissants into the glaze and place the croissants on a wire rack so that the glaze can harden. Have fun with the recipe!
Preparation Tip:
These Christmas croissants fit especially well for the cold season around Christmas, because they warm you from the inside. Because of the spices I have also called them "à la Hildegard", which means Hildegard von Bingen.
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