Marzipan croissants

To make the marzipan crescents, first mix the powdered sugar with the raw marzipan mixture in a bowl. In my experience, it is important that the marzipan is soft, otherwise it will be difficult to mix. If necessary, allow it to reach room temperature first.

Then carefully stir in the egg whites until the mixture is uniform. This should not be done too hastily so that the mixture remains smooth.

Sprinkle the almonds onto a flat plate. With moistened hands, take small portions of the marzipan mixture and shape into balls. My tip is to keep moistening your hands, otherwise the marzipan will stick too much.

Then roll the balls through the almonds and shape them into croissants. Place the croissants on a baking tray lined with baking paper. The sliced almonds give the croissants their characteristic look and ensure a crispy exterior.

Bake the marzipan croissants at 150 degrees (fan oven) for approx. 10-15 minutes until they are golden brown. Keep an eye on them towards the end of the baking time, as I don't like them to get too dark. Once they have cooled, decorate with chocolate icing.