Almond dough is rolled in sliced almonds and shaped into crescents. For added
panache, melt 1 cup semi-sweet chocolate and 1 teaspoon vegetable oil in a double
boiler. (The oil will give the chocolate a sheen.) When pastries have cooled, dip
ends of horns into chocolate to coat. Set aside to harden. Cookies can also be cut
in 1 1/2-inch-thick pieces and baked for almond bars.
2 (8 ounce) cans almond paste
2 1/3 cups granulated sugar
3 egg whites
1 1/2 cups sliced almonds
Heat oven to 375 degrees F. Line one or more baking sheets with parchment paper.
With an electric mixer, combine almond paste and sugar until well mixed.
egg whites, one at a time, until dough is just moist and holds together.
out onto a work surface. Working with about one-fourth of the dough at a time, roll
into a log about 3/4 inch thick. Roll in sliced almonds. Cut into pieces 4 inches
long. Bend edges to form a crescent, pinching the ends into a point.
Bake for 12
to 17 minutes, or until golden brown.
Let cool for 10 minutes before removing.
completely on a rack.
Makes 30 cookies.
Per serving: 174 calories (percent of calories from fat, 40), 3 grams protein,
24 grams carbohydrates, 1 gram fiber, 8 grams fat, no cholesterol, 8 milligrams
Source: City Cafe and Bakery, Fayetteville, Georgia