For the spelt Klosterkipferln, mix all ingredients and quickly knead into a smooth dough. Wrap the dough in cling film and let it rest for two hours.
Preheat the oven to 170 ºC hot air.
Separate the dough with a dough card into several equal parts and make rolls with a diameter of about 1.5 cm. Divide these strands into small pieces and form them into croissants.
Place on a baking tray lined with baking paper and bake for about 15 minutes.
Dip the tips of the croissants or the whole croissant in chocolate icing.
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