| | Directions | | Place almond paste and sugar in food processor. Pulse until it is all grainy like sugar. Add the egg whites and pulse until it is all combined. It is quite sticky. Line a cookie sheet with sliced almonds. Put mixture into a piping bag (you can use a zip lock bag with a hole cut in the corner) and pipe small, straight lines of the dough onto the almonds. Make logs about 1 1/2 inches long, keeping in mind that they puff up while baking. Roll until covered with almonds. Shape into horseshoes (crescents). Transfer to parchment lined baking sheets. Bake in 350° oven for 15-20 minutes, until light golden brown. Check often during baking to be sure the almonds don't burn. Do not over bake. Let sit for a minute and loosen from baking surface using a spatula. After horseshoes have cooled, melt chocolate and dip ends or drizzle cookies. Note: Almond crescents will keep for a week in an airtight container, and keep longer if refrigerated. They may also be frozen. |
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| Ingredients | | - |  | 8 ounces almond paste, broken into small pieces |
| - | | 1 cup Sugar |
| - | | 2 egg whites |
| - | | 1 package sliced almonds, preferably with skins on |
| - | | 1 package bittersweet or semi-sweet chocolate, pareve |
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