500 g marzipan (almond paste)
150 g sugar
5 tablespoons of ground flaxseed
2 tablespoons of water
1 tablespoon zest of an organic lemon
10 drops bitter almond oil
100 g almond slices
200 g dark chocolate, coarsely chopped


Pre-heat the oven to 200°C. Line a cookie sheet with baking paper.
In a small bowl mix the flaxseed and the water with a whisk. Put aside in fridge while mixing together the marzipan, sugar, lemon zest and the bitter almond oil to a smooth dough. Add the flaxseed mixture.

Set a bowl of water next to you. Place the almond slices on a plate. Dip your fingers into the water, tear some of the marzipan dough and form 6 cm rolls. Coat the marzipan rolls with the almond slices and then form crescent shaped cookies. Place on the cookie sheet. Continue in this way until you have used up all of the dough. You should get about 40 crescent cookies.
Bake the cookies for approx. 12-15 minutes or until golden. Take out and allow to cool on a rack.

In the meantime melt the chocolate in a bain-marie. Place your cookie rack over a sheet of baking paper. Dip both ends of each cookie into the chocolate and place on the rack. Allow the chocolate to set and dry.