Linz Croissant

Rating: 3.06 / 5.00 (17 Votes)

Total time: 45 min

Servings: 30.0 (servings)



For the Linzer Kipferl, cream together butter, sugar, salt, lemon juice and vanilla sugar. Stir in the egg and fold in the flour.

Use a star-shaped nozzle to pipe the crescents onto the baking sheet and bake at 180 °C for 10 – 15 minutes. After cooling, spread half of the croissants with jam and assemble with the other half.

Dip the tops in chocolate icing.

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