Remove the dough rolls from their packaging and leave to thaw at room temperature for 45 minutes. Preheat the oven to 180°C (convection 160°C). Cut the dough rolls into 6 evenly sized slices (approx. 1.5-cm thick), and then halve them again to give you 12 pieces. Out of each of these pieces, create a 1.5-cm-thick, 6-cm long roll tapering at the corners and shape them into kipferl (crescents). Place the cookies on a greased tray or a tray lined with baking paper, and bake for approx. 8-10 minutes in the oven on the middle shelf (follow the appliance manufacturer’s instructions, and check the cookies a few minutes before the end of the baking time to make sure they are ready).

Do not consume dough when unbaked, as it contains raw ingredients.

Zutaten

WHEAT FLOUR, sugar, palm oil, BUTTER 6%, sunflower oil, ALMONDS, dried glucose syrup, starch, water, humectant (sorbitol), WHOLE EGG POWDER, natural vanilla flavouring, emulsifier (mono- and diglycerides of fatty acids), acidifier (citric acid), vitamin E, salt.

May contain traces of hazelnuts.

Nährwertangaben:

* im zubereiteten Zustand