Ingredients
| 240 g Nominal wholegrain spelt flour 50 g powdered sugar 160 g butter 100 g milled nuts (or almonds) 25 g egg (half) vanillin sugar and powdered sugar for coating |
How to prepare
Mix all of the ingredients (flour, sifted powdered sugar, softened butter, nuts and egg), knead them well and let the dough mature in cold for at least 1 hour. Use the dough to form the crescent rolls. Bake them at 170 °C until pink (about 15 minutes). Cover them with a mixture of the powdered and vanillin sugar while still hot.
You can replace the walnuts with hazelnuts or almonds. It is customary to only use the yolk in the crescent rolls. But I recommend a half of the whole egg. The nature of the wholegrain flour makes the rolls brittle enough. It is definitely best if you let the crescent rolls stand for a day or two.
Tip: You need not worry about innovating other types of Christmas sweet recipes in similar manner. Try replacing a third of the flour with the spelt variation. You will be pleasantly surprised.
