Try this delicious cake recipe:
Coarsely grate marzipan, mix with powdered sugar, egg whites and baking flavoring with the dough hooks of a mixer until smooth. Sprinkle a baking tray with 100 g flaked almonds. Fill the marzipan mixture into a piping bag with a large nozzle. Pipe 12 croissants about 7 cm wide and 5 cm high onto the almond kernels. Cover with 100 g almond flakes.
Bake in a heated oven at 180 °C on the 2nd rack from the bottom for 15-17 min until golden brown (convection oven 160 °C). Cool on the trays. Chop cooking chocolate and cake glaze, melt over a hot water bath. Dip the ends into the cooking chocolate, drain well and dry.
Tip: Keep the remaining almond flakes from the baking sheet and use to sprinkle on desserts or possibly anything else.
Handle: Biscuits should be stored separately by type in tightly closing metal tins (no plastic). Place parchment paper between each layer of cookies to keep them from sticking next to each other. For cookies that should stay soft, like gingerbread or macaroons, you can add some brown bread or apple slices. Always switch these things after a few days.
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