Pistachio croissants

Name: Pistachio croissants
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 50
Ingredients: 200 g Marzipan raw mass; 200 g Icing sugar; 175 g finely ground pistachio kernels; 1 package Vanillin sugar; 1 Protein (size M); 4-5 Drops of bitter almond aroma; baking paper

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 50

200 g Marzipan raw mass
200 g Icing sugar
175 g finely ground pistachio kernels
1 package Vanillin sugar
1 Protein (size M)
4-5 Drops of bitter almond aroma
baking paper

Directions

1
Roughly dice the marzipan. Sift the icing sugar into a bowl. Spread marzipan, 100 g pistachios, vanillin sugar, egg white and bitter almond flavour on top and whisk smooth with the whisks of the hand mixer. Put the dough in a cool place for about 45 minutes. Then form small croissants (approx. 3.5 cm long) from the mixture.
2
Press one side carefully into the remaining pistachios. Place on two baking trays lined with baking paper and bake in the preheated oven (electric oven: 125 °C/ gas: level 0-1) one after the other for 17-20 minutes. Carefully lift them off the baking tray and place them on a grid. Allow to cool down well