Chocolate-Dipped Almond Crescents
Ingredients
- 1 cups almonds sliced
- 7 oz almond paste
- 2 oz almond flour
- 1/3 cup sugar
- 1/4 tsp kosher salt
- 1 large egg white
- 1 cup bittersweet chocolate chips (optional)
Instructions
- Preheat the oven to 375°F. Line a rimmed baking sheet with parchment paper. Place the sliced almond into a shallow bowl and lightly crush them with your hand.
- In the bowl of a stand mixer fitted with the paddle attachment, beat together the almond paste, almond flour, sugar, and salt on medium speed until the mixture becomes grainy, about 3 minutes. Add the egg white and beat until the mixture smooths out, about 2 minutes.
- Divide the dough into 12 equal pieces (each about 1 oz.). Roll each piece into a log that is about 4-inches long. Roll the logs into the crushed sliced almonds, then place on the prepared baking sheet, forming it into a U shape. Space the cookies apart on the baking sheet.
- Bake until golden brown, about 15 minutes. Let cool on the pan for about 5 minutes then transfer to a rack and let cool completely.
- Melt the bittersweet chocolate chips (in the microwave or the top of a double boiler) and stir until smooth. Dip the ends or the base of the cooled cookies into the chocolate, then let dry on parchment or waxed paper.
Notes
Once the dough is mixed I like to roll each cookie portion in crushed sliced almonds for an extra crispy texture on the outside. Plus it’s another way to get even more almonds packed into these little bites of love.
You can serve them as is, or dip them in the melted chocolate, depending on how fancy you want to get.
Tried this recipe?Let us know how it was!