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.
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Gilles Gobin’s Almond Crescent Cookies
Published Wednesday, April 29, 2015 11:23AM CST
Last Updated Wednesday, April 29, 2015 11:31AM CST