Almond Crescent Cookies

By littlefish

The cookies I had, often served with a cappuccino, were transcendent with a range far beyond basic biscotti. Often crispy and almost dry on the exterior, but with a rich, delectable center. Making my own almond paste turned out to be the best way to recreate this sensational cookie, usually found rolled in pine nuts. The pine nuts are prohibitively expensive, so feel free to use almonds or pumpkin seeds.

Ingredients

• 3 cups blanched slivered almonds
• 1 1/2 cups granulated sugar
• 3 egg whites
• 1 teaspoon almond extract
• 1 1/2 cups slivered almonds, pine nuts or pumpkin seeds
• powdered sugar or bakers sugar for garnish, if desired.

Details

Servings 4
Adapted from clabbergirl.com

Preparation

Step 1

Place the almonds in the work bowl of a food processor and process for one minute. Add the sugar and process for another 30 seconds. Add the egg whites and almond extract and pulse till the mixture pulls together and becomes cohesive do not over mix ! If it is too dry and crumbly, add water drop by drop until it is workable. Wrap the mixture in plastic and refrigerate for at least one hour or overnight.
To bake, preheat the oven to 325. Prepare a cookie sheet with parchment or a silpatthese tend to stick to plain cookie sheets. Place the nuts on a plate. Divide the dough into 1 1/2 tablespoon size chunks, roll into logs and then roll in the nuts. Curve the log into a crescent as you place them on the prepared cookie sheet. You may need to press a few additional nuts onto each cookie on the cookie sheet.
Bake for about 18 - 20 minutes, or just until the edges of the cookie and the nuts are lightly browned. Remove and cool on a rack. Sift with powdered sugar or toss with bakers sugar before serving, if you like.
Makes about 2 1/2 dozen cookies