Almond croissants with marzipan are a very special treat, especially at Christmas time. The fine croissants impress with their intense almond aroma and are simply part of Christmas. Their juicy marzipan filling, the crunchy almond coating and the delicate chocolate icing are loved by young and old. Here comes grandma’s simple recipe.
The quality of the marzipan is crucial for perfect almond croissants. It’s best to use real marzipan, not Persipan. You can buy it ready-made and easily make marzipan yourself. All you need is almonds, sugar and possibly rose water. Make sure that the marzipan is well cooled when you form the cones, this will make processing easier.
Dark chocolate provides the perfect contrast to the sweetness of the marzipan, but depending on your preference you can also use whole milk or white chocolate.
The ground almonds in the recipe can also be replaced with other ground nuts. Hazelnuts or walnuts are best suited here. Make sure to only process the nuts ground. Nut flours are defatted and are less suitable for our croissants because they absorb too much liquid.
Instead of shaping them by hand, you can also pipe them onto the baking paper with a piping bag.
storage
If packed airtight, preferably in a tin can, the almond croissants will keep for 2 to 3 weeks at room temperature. A layer of baking paper between the layers prevents the individual pieces of pastry from sticking together.
Also try chocolate crescents or classic vanilla crescents with almonds.
Grandma’s tender almond croissants
Monitor stays on
- 200 G Marzipan raw mass, or ready-made marzipan
- 100 G powdered sugar, only with raw material, otherwise 25 g
- 1 protein
- 50 G ground almonds
- 1 prize Salt
- 100 G Dark chocolate, Couverture
- 1 protein
- 100 G sliced almonds, Almond flakes
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If you make your own marzipan mixture, follow the recipe. Knead the raw mixture well until it is smooth.
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Then add the powdered sugar and knead everything well again until the sugar is distributed. If you use ready-made, sweet marzipan, reduce the amount of powdered sugar to about a quarter. Set the marzipan aside.
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Separate one egg and beat the egg white in another small bowl with a hand mixer until it is slightly foamy. It shouldn’t be stiff, but should have a fluffy consistency.
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Add a pinch of salt.
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Mix the ground almonds into the reserved marzipan mixture and mix everything well. The result should be a smooth dough. Then carefully fold the beaten egg white into the marzipan mixture so that the dough stays nice and airy. Don’t stir too much.
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Place the marzipan dough in the refrigerator for 10 minutes. In the meantime, line a baking tray with baking paper and preheat the oven to 180° C (160° C fan oven).
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Then take it out and divide it into 12 even pieces for the croissants. If you want to make smaller croissants, just make them more pieces. Roll the individual pieces into short rolls with the palm of your hand, which you then bend into the typical croissant shape. The ends of the croissants should be slightly thinner than the middle,
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Place the almond croissants formed in this way on the baking tray until they are all used or the tray is full.
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Separate a second egg and whisk the egg whites a little on a plate. Using a pastry brush, brush the almond croissants thinly with a layer of egg white and then immediately sprinkle a few almond flakes onto each croissant. Press it a little. Do this step by step.
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Bake the almond crescents for about 10-12 minutes until the almonds begin to brown. Be careful not to let the almonds get too dark, otherwise they will taste bitter.
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After baking, let the croissants cool on the tray.
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Once cooled, the ends can be covered in chocolate.
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Melt the dark chocolate or couverture in the microwave or over a water bath.
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Then dip both ends of the croissants into the liquid chocolate and place them back on the baking paper to set.
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They’re ready to eat straight away.
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Pastry brush
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baking tray
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baking paper
Original on oma-kocht.de from September 23rd. 2024