Mini Almond Croissants

by Editorial Staff

Summary

Prep Time	1 hr 30 mins
Cook Time	12 mins
Total Time	2 hrs 32 mins
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

Instructions

Preheat the oven to 200 ° C.
Put the marzipan, ground almonds, lemon juice and 2 egg whites in a bowl. Sift the powdered sugar over it and knead everything well.
Crush the almond flakes with your hands.
Pour the marzipan mixture into a piping bag with a No. 8 perforated nozzle and squirt approx. Or shape by hand into 8 cm long, thumb-thick rolls.
Mix the rest of the egg white with 2 tablespoons of water and coat the small dough rolls with it. Roll the rolls in the almond flakes, shape into croissants and place on the baking sheet lined with baking paper. Bake the croissants at 200 ° C for 10 - 12 minutes until golden brown. Place the finished croissants on a wire rack and let them cool down.
Chop the couverture into small pieces and melt in a water bath. Dip the ends of the cooled croissants in the couverture and place them on a wire rack or baking tray to dry, but this time spread baking paper underneath.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.