Almond Paste Crescent Cookies Dipped in Dark Chocolate

Almond Paste Crescent Cookies
Almond Paste Crescent Cookies. Carroll Pellegrinelli
  • 30 mins
  • Prep: 15 mins,
  • Cook: 15 mins
  • Yield: 48 Cookies (48 servings)
Ratings

Ever since I first had these cookies, I was bowled-over by the fact that the outside is crunchy and the inside is so soft. The crunchiness comes from the sliced almonds, which toast while the cookies are baking. The softness comes from making them with almond paste. The flavor is heightened by dipping the tips in dark chocolate.

What You'll Need

  • 2 1/2 cups flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup butter (room temperature)
  • 1 cup sugar
  • 2 eggs
  • 7 ounces almond paste
  • 6 ounces almonds (sliced)
  • 2 cups dark chocolate chips
  • 2 tablespoons shortening

How to Make It

Preheat oven to 350°F. Lightly grease baking pan. In a small bowl, combine flour, baking powder and salt with a wire whip. Whisk until mixed together. In a large bowl, cream butter and sugar. Add eggs one at a time and mix in between. Either grate or cut small pieces of almond paste into bowl. Mix until almond paste is almond completely combined with butter. Gradually add flour mixture until all is combined.

  Slightly crush almonds over a large plate. Pinch off 1-1/2 teaspoons of dough. Roll into a ball and then into a cylinder and roll into almonds. Shape into crescents and place on baking sheet. Bake for 15 minutes. Cool on baking sheet for 2 minutes and move to racks for complete cooling.

While cookies are cooling, prepare an area with parchment or wax paper. Combine chocolate chips and shortening.  Melt in microwave for 1 minute. Stir and continue to melt in 10 second increments until chocolate is completely melted. Dip each end of cookies into chocolate and place on prepared area. Allow cookies to air dry before storing cookies in an airtight container.