Details


Preparation time
35 min
Cooling Time
30 min
Baking Time
15-20 min
Recipe from Rapunzel employee Carolin
Almond Crescents
Almond Crescents

Method


Mix ground almonds, powdered sugar and cinnamon in a bowl. Grate the honey marzipan into the bowl with a kitchen grater. Add plant based milk and knead everything into a dough.
Separate the dough into two parts and roll into ca. 4 cm rolls, then wrap in plastic wrap and place in the refrigerator for at least 30 minutes - overnight if you like.
Preheat the oven to 200 °C top / bottom heat and line a baking tray with baking paper. Cut the rolls into 1cm pieces and form 16-20 crescents from the dough with wet hands, roll in sliced almonds and place on the baking sheet. Bake the croissants for about 15-20 minutes.
Then allow the cookies to cool completely - the almond croissants will harden as they cool.
Topping:
Melt couverture and bionella over a water bath. Then dip both ends of the croissants and let dry on a cake rack.

Ingredients


Topping:
  • 200 g Rapunzel almonds slivers
  • 200 g Rapunzel semisweet couverture
  • 2 tsp Rapunzel bionella chocolate hazelnut spread


  • RAPUNZEL NATURKOST GmbH
    Rapunzelstraße 1, D - 87764 Legau
    Telefon: +49 (0) 8330 / 529 - 0
    Telefax: +49 (0) 8330 / 529 - 1188
    E-Mail: info@rapunzel.de
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    RAPUNZEL NATURKOST GmbH
    Rapunzelstraße 1, D - 87764 Legau
    Telefon: +49 (0) 8330 / 529 - 0
    Telefax: +49 (0) 8330 / 529 - 1188
    E-Mail: info@rapunzel.de