Mandelhörnchen (croissants aux amandes)

Instructions

1. In a mixing bowl, combine the ground almonds, flour, salt and icing sugar.
2. Add the softened butter in pieces and rub it in with your fingertips until the mixture looks sandy.
3. Add the egg yolk and the almond extract, then bring everything together into a smooth dough.
4. Wrap the dough and let it rest for 30 minutes in the fridge.
5. Preheat the oven to 170 °C and line a baking tray with baking paper.
6. Divide the dough into 6 to 8 pieces, roll each one into a small sausage, then shape into half-moons, thinning the ends.
7. Place them on the tray, sprinkle with flaked almonds if you're using them, then bake for 12 to 15 minutes, until just golden.
8. Roll the warm croissants in icing sugar and let them cool.