Pine crescents (pignoli crescents)

Name: Pine crescents (pignoli crescents)
Cook time: 40 min
Total time: 40 min
Yield: 25
Ingredients: 200 g Marzipan raw mass; 1 Protein (size M); 100 g icing sugar + 1 tablespoon for dusting; 125 g Pine nuts; 100 g Dark chocolate coating; baking paper

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 25

200 g Marzipan raw mass
1 Protein (size M)
100 g icing sugar + 1 tablespoon for dusting
125 g Pine nuts
100 g Dark chocolate coating
baking paper

Directions

1
Grate (or crumble) the marzipan in a bowl. Add egg white and 100 g icing sugar and knead everything with the dough hooks of the hand mixer to a soft, smooth mixture. Add 100 g pine nuts and stir in briefly. Form approx. 25 croissants from the mixture with slightly moistened hands and place them on a baking tray lined with baking paper. Spread the rest of the pine nuts on the croissants and press them down lightly. Let the croissants dry for 30-60 minutes. Then bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 8 minutes.
2
Let the croissants cool down on the baking tray, then loosen them with a pallet. Coarsely chop the chocolate coating and melt over a warm water bath. Dip half of the croissants with both ends into the chocolate coating, drain well and place on a piece of baking paper. Leave the chocolate coating to dry in a cool place. Sprinkle all croissants thickly with icing sugar. Crescents can be kept in tins in a dry and cool place for approx. 3 weeks.