Marzipan croissants

Name: Marzipan croissants
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 56
Ingredients: 200 g Marzipan raw mass; 220 g flour, 1 egg (size M); 1 TEASPOON Baking Powder; 100 g + 250 g icing sugar; 100 g soft butter; 2-4 Tr. bitter almond aroma; 5 TABLESPOONS Rum, baking paper; 7-10 Tbsp Rasp chocolate

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 56

200 g Marzipan raw mass
220 g flour, 1 egg (size M)
1 TEASPOON Baking Powder
100 g + 250 g icing sugar
100 g soft butter
2-4 Tr. bitter almond aroma
5 TABLESPOONS Rum, baking paper
7-10 Tbsp Rasp chocolate

Directions

1
Roughly grate the marzipan. Knead flour, baking powder, 100 g icing sugar, marzipan, fat in flakes, egg and flavour until smooth. Cover the dough and chill for approx. 2 hours
2
Line 2 baking trays with baking paper. Quarter the dough, form into 4 rolls on a little flour. Cut rolls into about 14 pieces each. Form each piece into a roll (approx. 6 cm) and bend into croissants. Put them on the trays. Bake in a hot oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for 10-15 minutes. Let them cool down
3
Mix rum, possibly 2 tbsp. water and 250 g icing sugar. Brush the croissants with it and sprinkle with chocolate shavings. Leave to dry