To make the dough, mix the marzipan, ground almonds, powdered sugar, lemon juice, and egg white and knead well.
Form the dough into two logs and chill for at least an hour. Once cold, the dough can be easily shaped into croissants.
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.
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.
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.
Heat couverture chocolate in a small bowl set over a water bath and dip the croissant ends in.
The almond croissants keep in a jar for about a week. They are the perfect match for a cup of coffee.