Stir marzipan, sugar and egg whites until a lump-free mass is formed. Stir in candied orange peel and lemon zest. Fill the mixture into a piping bag with a nozzle and pipe small crescents onto a baking tray lined with baking paper. Leave to rest for 1 – 2 hours. Bake in the preheated oven at 175 °C for approx. 12 minutes. Let the croissants cool down and put two together with jam. Decorate the ends of the croissants with the softened cake glaze.
Preparation Tip:
Press the marzipan through a coarse sieve, this makes it easier to stir.
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