Gingerbread Croissants

For the gingerbread crescents, put hazelnuts, spelt flour, buckwheat flour and gingerbread spice in a bowl and mix well.

Break the butter into pieces and mix with the other ingredients, crumbling with your hands. Add agave syrup, knead the dough properly and chill it for an hour.

Form the dough into rolls, cut them into 1.5 cm thick slices and form them into croissants.

Brush the crescents with honey and sprinkle with chopped pistachios.

Cover the baking tray with baking paper, place the croissants on it and bake the gingerbread croissants in the oven at 180 °C for about 10-15 minutes.

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