John Myers
Ingredients for 1 servings:
- 200 g marzipan
- 100 g almonds, ground
- 2 egg whites
- 3 tbsp lemon juice
- 80 g icing sugar and some for the work surface
- 50 g almond flakes
- 100 g dark chocolate coating
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes
Tear the marzipan into a bowl and add the almond flour, one egg white, and the lemon juice. Sift in the powdered sugar to break up any lumps and then knead everything into a moist dough. Dust the work surface with powdered sugar and scoop out a tablespoon of the marzipan mixture. Roll the mixture in the powdered sugar to form a ball. Roll the ball into a roll and place it in a horseshoe shape. Once this is done, lightly flatten the marzipan mixture so that the top is slightly flattened. Pour the second egg white into a small bowl and mix it well. Then, using a pastry brush, brush the almond croissants with the egg white and sprinkle everything with the flaked almonds. Bake for 12-15 minutes at 170 degrees Celsius (350 degrees Fahrenheit) with top and bottom heat. Let the croissants cool completely after baking. Melt the chocolate coating in a water bath and dip the ends of the almond croissants into it. Let the chocolate cool on a baking sheet.
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