MARZIPAN CRESCENTS
2 cans (8 oz. size) almond paste
1 c. granulated sugar
1/4 c. egg whites
1/4 c. confectioners' sugar
Egg white
Pine nuts or slivered almonds
1. In top of double boiler, combine almond paste, granulated sugar and
1/4 cup egg whites.
2. Place over hot water. Stir constantly with wooden spoon until mixture
is smooth and slightly warm, about 5 minutes. Remove top of double boiler. Let
cool about 10 minutes.
3. Lightly grease and flour several cookie sheets. Preheat oven to 350
degrees.
4. Turn almond mixture onto board sprinkled lightly with confectioners'
sugar. Knead 2 or 3 minutes or until smooth.
5. Divide dough in half. Shape each half into 10 inch long roll. Cut each
roll into 10 parts.
6. Shape each part into thin roll abut 4 inches long. Dip into egg white;
roll in pine nuts placed on sheet of waxed paper, covering generously and
pressing nuts into surface.
7. Curve into crescent shape. Place 1 1/2 inches apart on prepared cookie
sheets. Bake 15 to 20 minutes or until light golden.
8. With spatula, remove to wire racks. Let cool completely.
9. To store: Place in plastic airtight container. Freeze for several
weeks; let thaw at room temperature before serving. Makes 20 crescents.
Do not use prepared almond filling.
email this recipe to:
marilyn
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