ALMOND CRESCENT COOKIES
2 7-oz tubes almond paste, broken into pieces
1 C. powdered sugar
1/2 C. Sugar
1/4 tsp. salt
2 large egg whites
1 cup sliced almonds, chopped
4 oz. bittersweet chocolate, melted
Preheat oven to 350 deg. Combine almond paste, powdered sugar, sugar and salt in bown or food processor. Pulse until mixture resembles medium-coarse crumbs. With machine running, gradually add egg whites and process until well blended. Add almonds and pulse to combine. Using damp hands, roll 1" balls into ropes about 5" ropes. Place on baking sheet lined with parchment paper and shape into crescents, leaving about 1" between ends and 1" between each cookie. Bake for 12-15 mins. Remove to cooling rack (on parchment) and when cool, gently peel cookies from parchment. Drizzle with melted chocolate, or dip ends of cookie into chocolate - will require more chocolate. Makes 2 1/2 dozen.