John Myers
Ingredients for 1 servings:
- 500 g marzipan – raw mass
- 250 g sugar
- 2 egg whites
- 1 lemon(s), peel
- 5 drops of bitter almond flavor
- 125 g almond(s) (flakes)
- 150 g semi-sweet chocolate coating
Instructions
Working time approx. 40 minutes; Total time approx. 40 minutes
makes about 12 pieces
Mix the marzipan, sugar, egg whites, lemon zest, and bitter almond flavoring into a smooth dough. (I use my hands; it’s quickest.) Shape the dough into a log, cut into 12 slices. Shape the slices into approximately 10 cm long rolls, then roll them in flaked almonds. Line a baking tray with baking paper, shape the rolls into croissants, and place them on the tray. Bake the croissants in a preheated oven at 175°C (Gas Mark 2) on the second rack from the bottom for about 15 minutes. Remove from the oven and let cool. Chop the chocolate and melt it in a bain-marie. Dip each almond croissant into the chocolate, drain well, return it to the baking paper, and let the chocolate dry. TIP: Instead of flaked almonds, roll the croissants in pine nuts and form smaller croissants to make simple pine nut croissants.
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