Orange Marzipan Croissant

For the orange marzipan croissants, chop the raw marzipan paste and knead in a bowl with the aranzini, sugar, almonds and Cointreau until smooth.

Form the marzipan mixture into thin rolls (1 cm in diameter) on a sugared work surface and divide them into 8 cm long pieces. Shape the marzipan pieces into croissants, place on baking parchment, cover with plastic wrap and let dry overnight.

For the glaze, divide the chocolate into pieces and melt over steam with the coconut oil, mix well and let cool slightly. Fill the glaze into a small bag, cut off a corner and decorate the orange-marzipan croissants with chocolate strips, let dry.

Preparation Tip:

It is best to store the orange marzipan crescents in a metal tin that seals well.

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