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
- 400 g marzipan paste
- 200 g almond (s), round
- 4 teaspoons lemon juice
- 4 egg whites
- 200 g powdered suar
- 200 g flaked almonds
- 200 g couverture, dark or whole milk
Print Recipe
Pin Recipe 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.
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