Almond Horns - Crescents

By mariannefeldman

from odense.com
This macaroon type dough is rolled in sliced almonds for a double tasty treat!
Yield

12 cookies
Time

25 minutes to assemble
20 minutes to chill
12-14 minutes to bake

Ingredients

• Weight of One Large Egg:
• Try: adding grated orange zest to dough
• 1 box Odense Almond Paste,(7 oz) grated
• 3/4 cup confectionary sugar
• 1 large egg (room temperature), separated
• 1 tablespoons and 2 teaspoons all-purpose flour
• 1 cup thinly sliced almonds, slightly crushed
• 4 oz bittersweet chocolate
• .
• In Shell = 57 grams
• Without Shell = 50 grams
• White Only = 30 grams
• Yolk Only = 18 grams
• Read more: http://www.joyofbaking.com/eggs.html#ixzz3UjwgbVeo

Details

Adapted from odense.com

Preparation

Step 1

1. Line cookie sheet with parchment or foil.

2. In a food processor or with a mixer combine Almond Paste and sugar. Mix until the texture of fine crumbs. Add egg white and flour, reserving yolk. Mix until dough becomes a smooth paste, it will be slightly sticky.

3. Turn dough out onto a lightly floured surface. With floured hands roll dough into a 12 inch log. Divide into 12 equal pieces and roll into balls. Roll balls between palms into 3 inch logs, slightly tapered at ends or roll into small rectangles

4. Spread almonds on a plate. Beat reserved egg yolk with 2 tablespoons of water. Dampen log with beaten yolk. Roll each log in almonds until coated, bending into crescents.
Place crescents 2 inches apart on cookie sheet and refrigerate for 20 minutes.
Preheat oven to 350 F.

5. Bake 12 to 14 minutes or until light golden in color. Cool sheet on wire rack for 5 minutes, and loosen crescents with a spatula. Slide parchment off of sheet and back onto wire rack to finish cooling cookies.

6. Melt chocolate in a double boiler or microwave. Dip cookie ends into melted chocolate. Place back on parchment until chocolate is dry. Layer 'Almond Horns' between sheets of wax paper in an airtight container.

Almond canoe variation-thumbprints:
http://odense.com/odense-recipes/almond-canoes-recipe/

Turn dough out onto a lightly floured surface. With floured hands roll dough into a 12 inch log. Divide into 12 equal pieces and roll into balls. Roll balls between palms into 3 inch logs, slightly tapered at ends. Place logs on cookie sheet.
Step 4
Beat reserved egg yolk with 2 tablespoons of water. Dampen sides of canoe with beaten yolk. Press almonds into sides of canoe and brush lightly with egg wash. With finger make an indentation down the center of each cookie forming a canoe shape. Repeat with all logs placing 3 inches apart. Fill indentations with jam.
Step 5
Bake 12 to 14 minutes or until light golden in color. Cool sheet on wire rack until canoes are completely cool. Fill canoes with more jam if desired.
Step 6
Store canoes between sheets of wax paper in an airtight container