Mini Almond Crescents
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.
Mini Almond Crescents
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.
Cooking Instructions
- 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!
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