Raspberry Almond Croissant

For the raspberry-almond croissants, prepare a short pastry from flour, butter, sugar, vanilla sugar and lemon zest and let rest for 1 hour.

Roll out the dough thinly and cut out crescents. Bake at 180°C for about 8 minutes. Fill 2 croissants each with raspberry jam and assemble.

Coat the croissants with chocolate icing and decorate with an almond. Serve the raspberry-almond croissants.

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