Ingredients Jump to Instructions ↓

  1. 1/2 pound almond paste

  2. 1 cup white sugar

  3. 2 egg whites Coating

  4. 1 egg white, slightly beaten

  5. 4 oz sliced almonds (blanched or unblanched)

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 Line 2 baking sheets with parchment paper In a mixing bowl, combine almond paste, sugar and 2 egg whites. Beat into a smooth paste. Set aside Spread sliced almonds on a plate. Almond paste mixture will be sticky, so wet hands with some beaten egg white and form 1 teaspoon of almond paste mixture into a log. Roll log into sliced almonds - coating all sides. Shape into a crescent if desired - continue with remaining paste mixture - space cookies 1 inch apart. Bake for 15 minutes or till lightly golden. When cool - you can dip half of each cookie into melted chocolate and allow to harden. Store in airtight containers between wax paper or freeze. Makes approximately 36


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