Try this delicious cake recipe:
Mix 200 g of raw marzipan paste with a pinch of salt and two unbeaten egg whites until the mixture is creamy.
Add 100 g sugar (possibly less) and vanilla sugar, beat one more time. Finally, fold in 50 g flour.
Place parchment paper on a baking sheet. Fill the pastry mixture into a piping bag without a nozzle and pipe small crescents with a little bit of space between them.
Cover the croissants with almond flakes.
Bake the croissants in a heated oven at 175 degrees for about 15 minutes, until they just get color.
Remove the finished kipferl from the baking sheet on the spot and cool. Dip the ends in warm dark cake glaze.
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