Mini almond croissants

Name: Mini almond croissants
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 30
Ingredients: 1 egg (size M); 200 g Marzipan raw mass; 100 g Icing sugar; 1 TEASPOON Cinnamon powder; 6 Drops of bitter almond aroma; 2 TABLESPOONS Flour; 1 TABLESPOON Milk; 50 g flaked almonds; 100 g Dark chocolate coating

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 30

1 egg (size M)
200 g Marzipan raw mass
100 g Icing sugar
1 TEASPOON Cinnamon powder
6 Drops of bitter almond aroma
2 TABLESPOONS Flour
1 TABLESPOON Milk
50 g flaked almonds
100 g Dark chocolate coating

Directions

1
Separate the egg. Mix marzipan, icing sugar, cinnamon, bitter almond flavour and egg white with the whisk of the hand mixer to a creamy mixture. Knead in the flour. Pour into a piping bag with a medium perforated spout. Line 2 baking trays with baking paper. Sharpen croissants of about 4 cm length with a large distance between them.
2
Whisk egg yolk and milk. Brush the croissants with it and sprinkle with almond flakes. Bake the croissants in a preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 12-15 minutes. Let them cool down on cake racks. Chop the chocolate coating and melt over a hot water bath. Dip the ends of the croissants into the chocolate, allow the chocolate coating to set
3
1 hour waiting time