5/5
(1 Votes)
Ingredients
- 1 Can Solo Almond paste
- 3 Egg Whites
- 1/2 Cup Superfine Sugar
- 1/2 Teaspoon Almond Extract
- 1/4 Cup Plus 2 Tablespoons all-purpose flour
- 1/2 Cup Sliced Almonds
- 5 Squares (5oz) semisweet chocolate, melted and cooked
Preparation
Step 1
Preheat oven to 350 degrees
Break almond paste into small pieces and place in medium-size bowl of the food processor.
Add egg whites, sugar and almond extract and process until mixture is very smooth.
Add flour and process until blended.
Spoon almond mixture into a pastry bag fitted with a ½ inch #8 tip.
Pipe the mixture into 5 or 6 inch crescent on prepared baking sheets about 1 ½ inches apart.
Sprinkle with sliced almonds
Bake 13 to 15 minutes or until edges are golden. Cool on baking sheets on wire racks for 2 minutes. Remove from baking sheets and cool completely on racks. Dip ends of cookies in melted chocolate and place on sheet of aluminum foil. Let stand until chocolate is set.