Marzipan Croissants/Pignoli

Rating: 1.75 / 5.00 (4 Votes)

Total time: 45 min

Servings: 40.0 (servings)



A cake recipe for all foodies:

Marcel Transier (2:2468/6002.42)

1. put sugar, egg whites, marzipan paste, lemon zest and baking oil bitter almond in a large enough bowl. Mix with the dough hook of a hand mixer until a smooth dough is formed.

2. form small rolls (about 7 cm) with moistened hands, rolling in flaked almonds and shaping into croissants (horns).

Place the marzipan croissants on a baking tray lined with parchment paper. Bake in a heated oven at 175 °C on the middle shelf for 12 – 15 minutes.

Take out and cool briefly on the tray. Cool the croissants completely on a cooling rack.

Tip for you: try the marzipan croissants the Italian way: replace the almond flakes with pine nuts and roll the shaped dough croissants in them before baking. In the original recipe these cookies are called “Pignoli”.

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