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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.
Melt couverture and bionella over a water bath. Then dip both ends of the croissants and let dry on a cake rack.


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