Almond croissants

Ingredients for 1 servings:

• 250 g marzipan paste
• 125 g sugar
• ½ lemon peel, grated, untreated
• 2 egg whites
• 1 pinch of salt
• 120 g almonds, sliced
• 100 g apricot jam
• 100 g chocolate coating, whole milk

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 15 minutes

Pastries for the whole year / makes about 25 pieces

Whisk the egg whites well with the salt. Using the dough hook of a hand mixer, mix in the marzipan mixture, sugar, and lemon zest. Lightly chop the almonds and sprinkle them on the work surface. Place the marzipan mixture into a piping bag fitted with a 1 cm nozzle and pipe 10 cm long strands onto the almonds. Carefully roll them in the mixture and shape them into croissants. Place them on a baking sheet lined with baking paper, leaving a gap between them. Let them dry for 30 minutes. Preheat oven to 175°C (top/bottom heat). Bake the croissants on the middle shelf for 12-15 minutes until golden brown. Meanwhile, bring the apricot jam to a boil while stirring constantly, then pass it through a sieve. Remove the croissants from the oven and spread the jam while they are still hot. Place them on a wire rack to dry and cool. Temper the chocolate coating, place it in a parchment bag, and use it to decorate the croissants.