Marzipan Croissants

Knead the butter with the marzipan. Add the egg, vanilla sugar and salt and mix everything well. Sift the flour with the baking powder and gradually knead into the marzipan mixture. Shape the dough into a ball, wrap it in aluminum foil and let it rest for 3 - 4 hours in the refrigerator. Shape the dough into a long, thin roll and cut it into pieces about 6 cm long. Shape it into small croissants and place on a baking sheet. Bake the croissants in the preheated oven to 190 ° on the middle rack for 12-15 minutes until light brown. Take out and let cool. Melt the chocolate couverture in a water bath and dip the tips of the croissants in the glaze. Place the croissants on a wire rack. Allow the glaze to dry well before layering them in a jar for storage.