Almond stalks

Name: Almond stalks
Cook time: 1 h
Total time: 2 h
Yield: 35
Ingredients: 400 g cooled marzipan paste; 150 g Icing sugar; 15 g Cornstarch; 2 Protein (Gr. M); 50 g ground almonds (without skin); 150 g flaked almonds; 150 g Dark chocolate coating; 1/2 cube Coconut oil; baking paper

AUTHOR
Arlie Wyatt

DIFFICULTY
very easy

RATING

Those who like almond croissants will love these marzipan cookies. And Christmas is the festival of love...

COOK TIME
60 mins

TOTAL TIME
120 mins

Ingredients

Servings: 35

400 g cooled marzipan paste
150 g Icing sugar
15 g Cornstarch
2 Protein (Gr. M)
50 g ground almonds (without skin)
150 g flaked almonds
150 g Dark chocolate coating
1/2 cube Coconut oil
baking paper

Directions

1
Coarsely grate the marzipan. Mix the icing sugar, marzipan, starch, egg white and ground almonds with the whisk of the mixer to a geschme
2
Preheat oven (electric cooker: 180 °C/circulating air: 160 °C/gas: see manufacturer). Line two baking trays with baking paper, spray approx. 35 strips (approx. 5 cm long) on top. Press a little flatter. Spread the flaked almonds on top and press them down lightly as well. Bake in the hot oven for 12-15 minutes one after the other. Take out and let cool down.
3
Roughly chop the chocolate coating. Melt the couverture and coconut oil in a hot water bath. Leave to cool a little. Dip the ends of the almond sticks into the couverture, let them drain and dry on baking paper.