1. Cut the marzipan into small pieces and add together with the sugar, egg whites, and flour into a large bowl. Mix until well combined. Place in the fridge for about 30-45 minutes.

2. Preheat the oven to 180°C (350°F). Line a baking sheet with baking parchment and set aside. Add the slivered almonds to a small bowl or small plate. Take a tablespoon of dough and roll with slightly wet hands to a short log. Roll in the slivered almonds until covered completely. Shape into a crescent and place on the baking sheet. Repeat until all dough is used. Bake for 12-15 minutes until lightly browned. Take out of the oven and let cool down a bit on the baking sheet, then remove with the baking parchment .and place on a wire rack to cool down completely.

3. Melt the chocolate coating (either in the microwave or in a heatproof bowl over a pot with simmering water) and dip the ends of the crescents into the chocolate. Let dry on a wire rack or piece of baking parchment. Store in a box without any other cookies.