|250 g||Wheat Flour Type 405|
|1 tsp||Back Powder|
|100 g||Chopped almonds|
|1 tsp||Orange peel|
|100 g||White chocolate coating|
For Orange Almond Crescent, first mix flour, baking powder, sugar, a pinch of salt and almonds. Finely grate the orange peel and mix in. Spread flakes of egg and butter over it. Knead the dough by hand until smooth. Preheat oven to 160° C. Line two baking trays with baking paper. Roll small balls out of the dough. Form them into longish rolls in your hand. Bend into croissants. Place them on the baking trays with some distance between them. Bake trays one after the other for 20 minutes on the middle shelf. Remove the orange almond croissants from the baking tray with the paper. Let the orange almond croissant cool down. Melt the chocolate coating in a warm water bath. Dip the orange almond croissant with the ends into the chocolate coating. Place on the baking paper. Allow to set.