Making of:
In a bowl, mix flour, baking powder, sugar, vanilla sugar, ground hazelnuts (pre-fried and peeled), margarine cut into strips. Add the juice and peel of 2 oranges (wash the peel well, preferably leave it overnight in water
with baking soda) and knead the dough by hand to obtain a mass that separates from the walls of the bowl. Divide the dough into 3 balls, separate them a little so that they cool down as soon as possible, wrap in transparent film and leave in the freezer for about 20-30 minutes.
Knead the chilled dough a little and transfer it to a floured surface where you will roll it out. Carefully separate the ball, circularly, to a thickness of a couple of millimeters (4-5 mm). Cut the circle into quarters and then into eighths and sixteenths, which means 16 rolls from one ball of dough (48 pieces of rolls in total). Cut each
triangle a little along the height of the base (as for croissants, so that they can be wrapped more nicely, as you can see in Dajana’s photo of the croissant) and fill with filling as desired. When rolling, try to roll the triangles tightly and line them up on a slightly greased baking sheet or on parchment paper. Bake at 160°C for about
20 minutes, a little shorter or longer depending on the oven, mostly the rolls should get only a little, very little color and take them out immediately. When they cool down a bit, sprinkle with powdered sugar and serve.
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