Summary

Ingredients

For the dough:

• 220 g flour
• 1 teaspoon Baking powder
• 100 g butter, soft
• 100 g powdered suar
• 1 drop bitter almond oil or 2 drops
• 1 egg (s)
• 200 g marzipan raw mixture

For the glaze:

• 250 g powdered suar
• 3 tablespoon rum
• Chocolate decor (chocolate sprinkles)

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Instructions

1. Crush the marzipan (it is best to store it in a warm room beforehand, then the marzipan is easier to process), stir with the butter, powdered sugar, bitter almond oil and egg. Mix the flour and baking powder, add this and knead everything together.
2. Cover and let the dough cool for at least 2 hours.
3. Shape approx. 55 croissants out of the dough (each approx. 10 cm long). Then place them on baking sheets lined with baking paper and bake at 200 ° C (convection 175 ° C) for approx. 10 - 12 minutes. Let the croissants cool down.
4. For the glaze, mix the rum with the powdered sugar and coat the croissants with them and sprinkle with chocolate sprinkles.
5. Store the croissants in well-sealable cans. Let it steep for 1 to 2 days, then the full aroma unfolds.