Mini Almond Crescents

Name: Mini Almond Crescents
Total time: 3600 s
Yield: 25 servings
Cuisine: American
Ingredients: 200 g marzipan paste; 100 g ground almonds; 100 g confectioner's sugar; 2 tsp lemon juice; 1 egg white; 100 g planed almonds; 100 g chocolate coating

Kristina K @kristina_k

Munich, Germany

Years ago a frined of mine shared this recipe with me. She was not too keen on baking Christmas cookies and discovered this easy to bake and delicious recipe. Thenceforth, I make them every year just before Christmas. Storability: 1 week. So make sure to eat them in time - this is what I particularly like about this recipe. Other cookies taste best when stored for one to three weeks. But these ones should be eaten shortly after making. And they are gluten-free.

Kristina K @kristina_k

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Ingredients

60 min

25 servings

200 gmarzipan paste
100 gground almonds
100 gconfectioner's sugar
2 tsplemon juice
1egg white
100 gplaned almonds
100 gchocolate coating

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Steps

60 min

1

Preheat the oven to 160° C.
2

Mingle marzipan paste, lemon juice, egg white, ground almonds and confectioner's sugar using a fork.
3

Put the planed almonds on a plate and crush with your fingers. Use a tea spoon to part the dough. Wet your fingers and palms - but just a little bit - and form the crescents. The dough is very sticky. Toss the crescents in the crushed almonds.
4

Put on a baking-plate and bake for 10-12 minutes until they become light brown. They grow a little while baking so make sure there is some space between the crescents on the backing parchment.
5

When cooled down. Melt the chocolate coating and coat the tips of the almond crescents. Enjoy!