Gluten-free almond crescent cookies

Step 1/7

• 16⅔ g marzipan
• 12½ g ground almonds
• 8⅓ g confectioner’s sugar
• ⅛ tsp lemon juice
• ⅛ egg white

• bowl

To make the dough, mix the marzipan, ground almonds, powdered sugar, lemon juice, and egg white and knead well.

Step 2/7

• Holzbrett

Form the dough into two logs and chill for at least an hour. Once cold, the dough can be easily shaped into croissants.

Step 3/7

• Backmatte

Cut each roll of dough into quarters and then cut each of these quarters into thirds again. This way, you get a total of 24 pieces of dough of approximately the same size. Now form a croissant from each piece of dough, pressing it a little flat.

Step 4/7

• 4⅛ g sliced almonds
• ⅛ egg white

Brush each of the croissants with egg white and press into the sliced almonds. I crush the almond flakes so they stick better to the little crescents. Place on a lined baking sheet.

Step 5/7

Preheat the oven to 175°C/350°F degrees top and bottom heat and bake the croissants for 15 minutes until golden brown. Then, allow to cool.

Step 6/7

• 4⅛ g bittersweet couverture chocolate

• Topf, kleine Schüssel

Heat couverture chocolate in a small bowl set over a water bath and dip the croissant ends in.

Step 7/7

The almond croissants keep in a jar for about a week. They are the perfect match for a cup of coffee.

Enjoy your meal!