A great cake recipe for any occasion:
150 g unpeeled grated almond kernels.
Cream the butter and sugar in a baking bowl with a wooden spoon or hand mixer (medium speed). gradually add the flour (never more than half a cupful at a time!), then the almond kernels, vanilla extract and salt – and mix until you have a smooth, firm dough. Next, form the dough into a ball, wrap it in parchment paper or aluminum foil, and place it in the refrigerator for an hour. In the meantime, preheat the oven to medium heat (175 °C ), line the baking sheet with parchment paper and brush thinly with butter. Divide walnut-sized pieces of the chilled dough and place on a floured board. Roll out each piece into a strip about 2 inches wide and 1 inch thick.
This will make the strips about 6 cm long and they can now be bent into semicircular croissants. Arrange the croissants on the baking sheet with at least 1 cm space between each one. Bake on the middle rack for 15 to 20 minutes until lightly browned. Remove the baking tray from the stove and cool for about 5 minutes before removing the croissants and sprinkling with powdered sugar. Cool for another quarter of an hour, then they can be served.
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