Marzipan croissants

1.

Cut the marzipan into small pieces. Mix the flour and baking powder, sieve on a work surface and make a well in the middle. Put the egg and bitter almond oil in the well. Sieve 100 g of powdered sugar on top.

2.

Spread the soft fat and pieces of marzipan on the edge of the flour. Knead into a smooth dough with your hands. Cover and chill for approx. 2 hours. Quarter the dough and form into 4 rolls on a floured work surface.

3.

Cut each roll into 14 pieces. Shape each piece into small rolls and bend them into croissants. Spread the croissants on two baking sheets lined with baking paper and bake in a preheated oven (electric stove: 200 ° C / gas: level 3) for 10-15 minutes until golden.

4.

Let the croissants cool down. For the topping, mix the rum, 2 tablespoons of water and the rest of the powdered sugar to a thick topping. Brush the croissants with icing and sprinkle with chocolate flakes. Let dry.

5.

Makes approx. 56 pieces.