Makes 3 dozen
 
1 lb (500 g) marzipan paste
½ lb (250 g) granulated sugar
zest of 1 lemon
4 egg whites
 
1-2 cups sliced almonds
 
Preheat oven to 325°F. Line a cookie sheet with parchment paper.
 
In a mixer with paddle attachment, cream the marzipan with the sugar until fully incorporated. Add the lemon zest and 4 of the egg whites. Beat until the mixture comes together as a dough. If the mixture is dry, add 1 additional egg white.
 
Place almonds in a flat bowl.
 
Using your hands, roll about 1 tbsp of dough into a 2” rope. Roll in the almonds and then shape into a crescent. Place on a cookie sheet.
 
Bake for 12-15 minutes, until lightly browned.