There is a type of cookie I love. I used to get them at a bakery near my house in FL. They were these chewy, almond-rific, chocolate dipped crescents.
I recently had a similar cookie and it reminded me how much I miss them. So I made some. Turns out they are easy and only use a handful of ingredients.
I love baking with almond paste. It is so boldly almond flavored, which I love. It also tends to make most baked goods stay moist and chewy.
Don’t mistake marzipan for almond paste. You really want the paste. Trust me. I have made this mistake before. Marzipan is too smooth and sweet to use in place of almond paste.
These cookies are perfection. Crispy on the outside & chewy on the inside. Intensely almond with crisp little slices of almond on the outside. Plus, there’s chocolate! I mean, come on. Perfect.
Chocolate Dipped Almond Crescents
8 oz almond paste, broken into small pieces
1/2 cup sugar
1/4 cup almond flour
1 egg
1/2 tsp almond extract
1/2 tsp salt
1 cup sliced almonds
1 cup chocolate chips
2 tsp shortening
Preheat the oven to 375 degrees.
Place the almond paste & sugar in the bowl of a stand mixer. Beat together to help break up the almond paste for a minute. Add the almond flour, egg, almond extract & salt. Beat until it all comes together as a sticky dough.
Place the sliced almonds in a shallow dish. Divide the almond dough into 12 equal pieces. (About a heaping Tbsp each.) Roll each piece of dough into about a 4 inch long log. One at a time roll each dough log in sliced almonds and lay in a crescent shape on a parchment lined baking sheet.
Bake for 12 minutes. Allow to cool. While the crescents cool melt the chocolate with the shortening. I use the microwave on a low heat. Be careful not to scorch the chocolate. Dip each end of the crescents in the chocolate and place on parchment to allow chocolate to set up completely. Store in an air tight container. Crescents will keep for a week.
Sugar Coated Sarah 