Summary

Ingredients

• 120 g marzipan raw mixture
• 2 egg yolks
• 50 g powdered suar
• 1 vanilla pod (s), the pulp
• 1 pinch (s) salt
• 175 g butter, soft
• 3 drops bitter almond flavor
• 150 grams flour
• 100 g almond (s), round, without shell
• 100 g couverture, (cinnamon-coriander)
• 100 g cake icin, dark

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Instructions

1. The recipe makes 50 pieces, but I always make double the amount.
2. Grate the marzipan finely and stir briefly with the egg yolk, powdered sugar, vanilla pulp, 1 pinch of salt, butter and bitter almond flavor using the hand mixer. Add flour and almonds and work with the dough hook of the hand mixer to form a smooth dough. Shape the dough into 2 rolls and wrap in cling film and put in the fridge for at least 1 hour.
3. Cut each roll into slices and shape into croissants. Bake at 175 ° C for about 10-12 minutes and allow to cool.
4. Finely chop the couverture and cake icing and melt together over a hot water bath. Dip the ends of the croissants in the chocolate mass and let them dry well.