Roughly grate the marzipan. Knead with powdered sugar, egg whites and baking aroma with the dough hook of the hand mixer until smooth.
Sprinkle two baking sheets lined with baking paper with 75 g almonds each. Fill the marzipan mixture into a piping bag with a large nozzle. Pipe 16 croissants onto the almonds. Sprinkle with the remaining flaked almonds and press down lightly. Bake the almond croissants in the preheated oven at 180 degrees (convection oven 160 degrees) on the second rack from the bottom for 15-17 minutes until golden brown. Leave to cool on the baking tray.
Chop the chocolate coating and melt it in a bain-marie (do not use a microwave oven, I have had bad experiences with it!) Dip the croissants in the chocolate coating, drain well and let dry.