John Myers
Ingredients for 1 servings:
- 500 g marzipan paste
- 250 g sugar
- 2 egg whites
- 1 lemon(s), grated peel
- ½ bottle of bitter almond flavor
- 150 g almond flakes, possibly more
- 100 g chocolate coating, whole milk or dark chocolate to taste
- possibly powdered sugar
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes
Bluffer recipe – like from the baker – not only for marzipan fans, makes about 40 pieces
Mix the marzipan, sugar, egg whites, lemon zest, and bitter almond oil with a dough hook until smooth. With wet hands, form small rolls (approx. 7 cm long), roll them in the almond flakes, and shape them into croissants. Place on a baking sheet lined with parchment paper. Bake in a preheated oven at 175°C (350°F) on the middle rack for 12-15 minutes. Remove from the oven and let cool. Chop the chocolate and melt it in a water bath. Dip one end of the croissant 2-3 cm deep into the chocolate and let it set. Dust with powdered sugar, if desired. A great gift idea: Line a shallow box or metal tin with a round cake dome so that the dome sticks up at the edges. Place the croissants inside, dust with powdered sugar if desired, and close with a lid! Very “Italiano”: You can also use pine nuts instead of the almond flakes. Bluffer recipe – like from the baker – not only for marzipan fans, makes about 40 pieces
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