Chocolate Almond Crescents Recipes

ALMOND CRESCENT COOKIES

Steps:

• Preheat the oven: Preheat the oven to 350°F.

CHOCOLATE DIPPED ALMOND HORNS RECIPE

Steps:

• Adjust oven rack to middle position and preheat oven to 375°F (190°C). Line rimmed baking sheet with parchment paper.
• In the bowl of a stand mixer fitted with paddle attachment, mix marzipan, ground almonds, and sugar on low speed until combined (mixture may appear dry). Mix in egg white and almond extract until combined.
• Place sliced almonds in shallow dish and lightly crush with hands. Divide dough into 12 equal portions (about 1 rounded tablespoon each). Working one at time, roll each ball into almonds as you shape it into 4 1/2-inch ropes with blunt ends. Shape rope into U shape and place on prepared baking sheet. Continue with remaining balls of dough, evenly spacing apart from each other.
• Bake cookies until just beginning to turn golden, about 15 minutes. Let cool on pan 10 minutes, then transfer to cooling rack to cool completely, about 30 minutes.
• In microwave or in medium bowl over pan of barely simmering water, melt half of chocolate, stirring gently, then add remaining chocolate and stir to melt. Dip ends of almond horns in chocolate and place back on parchment paper lined baking sheet. Chill cookies in fridge until set. Serve cookies at room temperature.

CHOCOLATE ALMOND CRESCENT COOKIES

Steps:

• Heat oven to 350º.
• In a small bowl, combine ground almonds, powdered sugar, and almond extract.
• Stir in egg white.
• Melt chocolate in a small dish and stir into almond mixture, mixing in well.
• Allow crust to come to room temperature (or if you can't wait to get started, heat for about 20 seconds on defrost in your microwave).
• Unfold/ unroll both pie crusts as directed on package (if you are making your own pie crusts, form both of them in a round circle measuring 11" across).
• Place one pie crust on top of the other (this is just to simplifiy the amount of cutting you will do, you can do it one layer at a time if you like) and place on cutting board.
• Cut crusts in half, in half again making 4 sections, in half again, making 8 wedges, and then each of the eight wedges, cut in thirds, creating 24 wedges.
• Place about 1/2 teaspoon of almond filling at the wide end of each wedge.
• If you chose to stack the crusts, roll the top layer first, roll up starting with widest end of wedge, rolling to opposite point.
• Place point side down on ungreased cookie sheet.
• Repeat with second layer.
• These cookies can be placed quite close to each other as the will shrink just a little while baking.
• I usually have 24 cookies on one cookie sheet.
• Bake in preheated oven for 10 minutes or until very light golden brown.
• Remove from cookie sheet to a wire cooling rack that has waxed paper underneath.
• Cool completely.
• In a small bowl, make glaze by mixing powdered sugar, almond extract and stirring in milk gradually to reach desired glazing consistency (I like mine a little thicker).
• Drizzle glaze over cooled cookies.