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Gluten-free almond crescent cookies

Gluten-free almond crescent cookies

Based on 6 ratings
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Anja

Community member

Difficulty
Easy 👌
Preparation
30 min
Baking
15 min
Resting
60 min

Ingredients

2Servings
16⅔ g
marzipan
12½ g
ground almonds
8⅓ g
confectioner’s sugar
tsp
lemon juice
egg white
4⅛ g
sliced almonds
4⅛ g
bittersweet couverture chocolate
egg white

Utensils

bowl, Holzbrett, Backmatte, Topf, kleine Schüssel

  • Step 1/ 7

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

    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.
    • 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

    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.
    • 4⅛ g sliced almonds
    • 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.

    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

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

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

  • Enjoy your meal!

    Gluten-free almond crescent cookies

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