Today, I need a break.
And lucky for me, I have today off from work, (thanks Veterans, you guys are awesome!) so the break I’m referring to is a dual act. 1. having a three day weekend has been a great opportunity for me to spend some time in the kitchen, so that’s a great break from the daily grind. But 2. I’m taking a little break from all things pumpkin, apple, and warm spices.
I love, love, love all that stuff, but right now I feel so chock-full of it that I’m on the verge of burning out. Considering it’s barely mid-November, I’d say that’s not a good omen.
So, I decided to take a step away from the cinnamon, away from the crisper drawer full of Braeburns, (at least for a little while) and went to the pantry to find something different.
I came away with another love of mine, almond paste, and whipped up these adorable crescent cookies. (Which would probably look fabulous on your Christmas cookie plate, by the way.)
These bad boys are all about almonds, a lusciously chewy dough made with almond meal, almond paste, sugar and egg whites, then you roll the dough in sliced almonds and bake until you can’t take the heavenly almond aroma any longer.
And don’t forget that chocolate drizzle! And have a sweet Monday!!
Two Years Ago: Black Forest Cake
One Year Ago: Potato, Garlic & Mushroom Pizza
- FOR THE COOKIES:
- 8 oz almond paste
- 2 large egg whites, lightly beaten in a small dish
- 1/3 cup sugar
- 3 Tbsp almond meal
- ¾ cup sliced almonds
- FOR THE CHOCOLATE GLAZE:
- 1 Tbsp heavy cream
- 1 Tbsp butter, cut into cubes
- 1 tsp corn syrup
- 3 oz semisweet or bittersweet chocolate, finely chopped
- Line a baking sheet with parchment paper or a silicone mat and set aside.
- In a large bowl, break up the almond paste into chunks (I used the microwave to help me out a bit here). Add the sugar and 3 tablespoons of the beaten egg white mixture and mix until a sticky dough forms and no large chunks remain. Add the almond flour and mix until combined.
- Whisk 1 tablespoon of water into the remaining egg white and set aside.
- Pour sliced almonds onto a shallow dish or plate. Divide dough into 6-8 even balls, (depending on how large you want them.) Drop one of the balls onto the sliced almonds and roll, using the almonds to prevent the dough from sticking to your hands, into a 4-inch log (I not some much rolled, as manhandled). Transfer to your prepared baking sheet, and gently shape into a crescent shape, pressing down to flatten slightly. Repeat with remaining dough balls.
- Preheat oven to 375 degrees F. Let cookies sit, uncovered, for 30 minutes, then brush with the egg white mixture. Bake for 15-18 minutes or until bottoms are golden brown. Remove from oven and let cool on cookie sheet while you prepare the glaze.
- In a small saucepan, combine cream, butter, and corn syrup. Stir over medium-low heat until melted and smooth. Remove from heat and add chopped chocolate; stir until smooth.
- Let it cool slightly, then transfer to a pastry bag. Using a small tip, pipe the glaze onto the cookies. You can also dip the cookies in the glaze, but I liked the way the swirlies looked better. Let the glaze set for about 10 mins, then enjoy! Store extra cookies in an airtight container for up to a week. You can also freeze them for up to 3 months.
Adapted from Love and Olive Oil