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Almond Crescents

Delightful almond crescent cookies that are slightly crunchy on the outside and tender on the inside, perfect for festive gatherings.
Print Recipe
Prep Time 30 minutes
Cook Time 18 minutes
Total Time 48 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: German
Calories: 150
Ingredients Method Notes

Ingredients
  

Cookie Dough
  • 200 g marzipan or almond paste Look for high almond content for better flavor.
  • 100 g powdered sugar
  • 1 large egg white Can be substituted with aquafaba for a vegan option.
  • ½ tsp almond extract Optional
  • 80 g sliced almonds For coating.
Chocolate Dipping
  • 100 g dark chocolate For dipping.

Method
 

Preparation
  1. Preheat your oven to 175°C (350°F) and prepare a baking sheet by lining it with parchment paper.
  2. Break the marzipan into small pieces in a mixing bowl.
  3. Add the powdered sugar, egg white, and optional almond extract to the bowl and mix until smooth.
  4. Divide the dough into 10-12 equal pieces, roll each into a 4-inch stick, and shape into crescents.
  5. Press each crescent into the sliced almonds until covered.
Baking
  1. Arrange the coated crescents on the baking sheet and bake for 15-18 minutes until lightly golden.
  2. Allow them to cool completely on the baking sheet.
Chocolate Dipping
  1. Melt the dark chocolate and dip both ends of the cooled cookies before placing back on parchment paper.

Notes

Store in an airtight container at room temperature for up to a week or freeze for longer storage. Allow to thaw in the refrigerator. For best texture, avoid microwaving.