Oat and almond croissants

Preparation

• 1
  Preheat oven. Cut the marzipan into small pieces and knead all the ingredients together except for the almond leaves and chocolate.
• 2
  Form small half-moons or logs, roll them in the almond leaves and then bake until golden brown. Then let it cool down.
• 3
  Melt the chocolate in a water bath and dip the ends of the cookies in the chocolate and allow to cool.
• 4
  Top/bottom heat: 180 °C Circulating air: 160°C Baking time: approx. 15 minutes Preparation time: approx. 30 minutes (without waiting time
• 5
  The best way to shape it is to wet your hands with water. The dough then doesn't stick to your fingers.