Melt the chocolate slowly to body temperature. Cream the butter with the chocolate and powdered sugar until light and fluffy, add the grated almonds or hazelnuts and flour and pipe onto a baking tray lined with baking parchment using a piping bag. Or form small croissants from the well cooled mass and place them on baking parchment. Bake in the preheated oven at 160 °C for approx. 15-18 minutes. Dip the croissants half or completely in melted chocolate.
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