Orange Croissant

Flour, almond kernels skinned and finely ground, mix with vanilla bean, salt, sugar and 2 tbsp finely grated orange peel. Add butter (room temperature) and egg yolks, knead the whole thing together, wrap in foil and refrigerate for one night. Form croissants and place on the parchment paper. Bake on the middle shelf for 10 minutes at 170 degrees. Roll in sugar with vanilla sugar while still warm.

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