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Gluten-free almond crescent cookies

Based on 5 ratings

Anja

Community Member

Difficulty

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

Ingredients

Pieces:-24+
200 g marzipan
150 g ground almonds
100 g confectioner’s sugar
2 tsp lemon juice
egg white
50 g sliced almonds
50 g bittersweet couverture chocolate
egg white

Utensils

  • bowl
  • Holzbrett
  • Backmatte
  • Topf, kleine Schüssel
  • Step 1/7

    • 200 g marzipan
    • 150 g ground almonds
    • 100 g confectioner’s sugar
    • 2 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.
    • 50 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.
    • 50 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.

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