Almond croissants

The doses are for approximately 50 croissants.

Hard boil two eggs, cuocendole 10 minutes, then raffreddatele under running water, Peel and remove yolks; the egg whites will not.

Place in a bowl the butter, icing sugar and grated lemon zest: you work well these ingredients with a wooden spoon until mixture is fluffy, then let them fall over the yolks firm went from a sieve and add a raw yolk.

Keep whisking until you have a smooth and homogeneous mixture; together then, rain by dropping it from a sieve the flour incorporandovela perfectly.

Light snow mounted the egg white; chop the almonds and granulated sugar when done, roast, seasoned with a cinnamon pizzicone.

Now formed the croissants: take two tablespoons of dough and roll it between your palms, getting a long cylinder about cm.

8, bend the ends slightly inwards and pull these with your thumb.

Passed the croissants in beaten egg and then into sugar-almond mixture.

Proceed thus until exhaustion ingredients.

hand by hand on sheets of one (or two) ovenproof plate, leaving some space between a dolcetto.

Toss them in the oven already warm to 190 degrees by baking the croissants for 10 ': must be a little Golden.

Just done soak off with a spatula and place on a wire rack to cool.

These croissants are excellent and if placed in Tin boxes are kept tightly closed for a long time.