Almond stalks

AUTHOR
Arlie Wyatt
DIFFICULTY
very easy
RATING
4 74
Those who like almond croissants will love these marzipan cookies. And Christmas is the festival of love...
COOK TIME
60 mins
TOTAL TIME
120 mins

Ingredients

Servings: 35
  • 400 g cooled marzipan paste
  • 150 g Icing sugar
  • 15 g Cornstarch
  • 2 Protein (Gr. M)
  • 50 g ground almonds (without skin)
  • 150 g flaked almonds
  • 150 g Dark chocolate coating
  • 1/2 cube Coconut oil
  • baking paper

Directions

  1. 1

    Coarsely grate the marzipan. Mix the icing sugar, marzipan, starch, egg white and ground almonds with the whisk of the mixer to a geschme

  2. 2

    Preheat oven (electric cooker: 180 °C/circulating air: 160 °C/gas: see manufacturer). Line two baking trays with baking paper, spray approx. 35 strips (approx. 5 cm long) on top. Press a little flatter. Spread the flaked almonds on top and press them down lightly as well. Bake in the hot oven for 12-15 minutes one after the other. Take out and let cool down.

  3. 3

    Roughly chop the chocolate coating. Melt the couverture and coconut oil in a hot water bath. Leave to cool a little. Dip the ends of the almond sticks into the couverture, let them drain and dry on baking paper.

Nutrition Facts

KCAL
140 kcal
CARBS
12 g
FATS
8 g
PROTEINS
4 g