Almond croissants with maca powder
- Vegan - Gluten-free - Lactose-free
Preparation time: 60 minutes - Difficulty level: easy
- 100 g ground almonds
- 100 g powdered sugar
- 1 tbsp Maca Powder (Bio)
- 1 tsp cinnamon
- 200 g raw marzipan
- 3-4 tbsp almond milk
- 50 g flaked almonds
- 100 g vegan chocolate to taste
- 1 tsp coconut oil
Mix the almonds, powdered sugar and cinnamon in a bowl and coarsely grate the marzipan mixture into it using a kitchen slicer.
Add the almond milk and knead everything into a smooth dough.
Then form a flat ball from the marzipan dough, wrap it tightly in cling film and place it in the fridge for at least 60 minutes.
You can also leave it in overnight if you want to prepare your dough.
Unwrap the dough and shape it into 8-10 croissants with wet hands, roll them in flaked almonds and place them on the baking tray lined with baking paper.
Bake your almond croissants in a preheated oven on the middle shelf for 15-20 minutes (as all ovens are different, make sure that your croissants don't get too brown).
Then remove and leave to cool completely, they will harden as they cool.
To finish, break the chocolate into small pieces and melt with the coconut oil over a bain-marie. Dip the ends of your almond croissants in it and leave to dry on a cake rack lined with baking paper.
Store in a cool, dry place. Super tasty.