7 ounces (1 tube) almond
paste (not marzipan)
1/2 cup sugar
White of 1 large egg
Pinch of salt
Almond slices
Warm almond paste in microwave (about 30 seconds on low power) until pliable.
Using a food processor or electric mixer, cream almond paste
and sugar. Add egg white and salt. Mix well.
Oil hands lightly before handling mixture (the mixture is
sticky, so hands may need to be re-oiled while working). Divide into 12
equal-size balls. Roll between palms into 2- to 3-inch-long cylinders. Roll
these in almond slices until coated.
Place on slightly greased aluminum foil or other nonstick
baking surface on a baking sheet. Bend cylinders into crescent shapes.
Refrigerate 10 to 15 minutes until crescents are cold.
Bake in a 350-degree oven for 15 to 18 minutes. Watch
carefully during the last few minutes. Crescents should be a very light golden
color. Do not overbake.
Let sit for a minute and loosen from baking surface using a
spatula. Cool completely before handling. If desired, dust with powdered sugar.
Almond crescents will keep for a week in an airtight container, longer
refrigerated. They may also be frozen.
