Summary

Ingredients

• 7 egg (s)
• 100 g powdered suar
• 200 g marzipan raw mixture
• 290 g butter
• 100 g suar
• 120 grams flour
• 70 g cornstarch
• 300 ml cream
• 340 g chocolate, dark chocolate
• Coffee (espresso)

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Instructions

1. Preheat the oven to 250 degrees. Separate eggs. Mix egg yolks with icing sugar until creamy. Mix the marzipan with 250 g butter, fold in. Beat egg whites with 70 g sugar until stiff. First fold the flour with starch and then the egg whites into the dough. Line an oven-safe rectangular shape (1928 cm) with baking paper. Spread the dough approx. 2 mm thin, bake for 3-4 minutes. Repeat the process until the dough is used up. Turn the cake out of the pan and let it cool down. Cut out crescents. Heat the cream with 30 g sugar and 40 g butter. Melt the chocolate in it. Stir in espresso. Dip half moons in the glaze and allow to dry.