Chocolate-Dipped Almond Crescents

Chocolate-Dipped Almond Crescents (Wendy Goodfriend)

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I don’t know about you but anytime I see these classic almond crescents I get very happy. Toasty and chewy, these nutty cookies are perfect for dipping in melted chocolate, and they also just happen to be gluten-free (for anyone looking for gluten-free options out there.)

I use almond paste (not marzipan) in these, which you can find in 7 oz tubes in most well-stocked supermarkets. Almond paste is better for baking, and has a little coarser texture and is a little less sweet than its sister almond product, marzipan. Marzipan is smoothly textured, sweeter, and is often used for molding into shapes for candies (like the marzipan mushrooms you can make for your Christmas bûche de Noël) or rolling thinly to cover cakes and the like.

Once the dough is mixed I like to roll each cookie portion in crushed sliced almonds for a extra crispy texture on the outside. Plus it’s another way to get even more almonds packed into these little bites of love.

You can serve them as is, or dip them in the melted chocolate, depending on how fancy you want to get.

Get fancy and dip the almond crescents in chocolate.
Get fancy and dip the almond crescents in chocolate. (Wendy Goodfriend)

Recipe: Chocolate-Dipped Almond Crescents

Makes 12 cookies

    Ingredients:

  • 1 cup sliced almonds
  • 7 ounces almond paste

  • 2 ounces almond flour

  • 1/3 cup granulated sugar
  • 1⁄4 teaspoon kosher salt

  • 1 large egg white

  • 1 cup bittersweet chocolate chips (optional)
    Instructions:

  1. Preheat the oven to 375°F. Line a rimmed baking sheet with parchment paper. Place the sliced almond into a shallow bowl and lightly crush them with your hand.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat together the almond paste, almond flour, sugar, and salt on medium speed until the mixture becomes grainy, about 3 minutes. Add the egg white and beat until the mixture smooths out, about 2 minutes.
  3. Add the egg white and beat until the mixture smooths out, about 2 minutes.
    Add the egg white and beat until the mixture smooths out, about 2 minutes. (Wendy Goodfriend)
  4. Divide the dough into 12 equal pieces (each about 1 oz). Roll each piece into a log that is about 4-inches long. Roll the logs into the crushed sliced almonds, then place on the prepared baking sheet, forming it into a U shape. Space the cookies apart on the baking sheet.
  5. Divide the dough into 12 equal pieces (each about 1 oz).
    Divide the dough into 12 equal pieces (each about 1 oz). (Wendy Goodfriend)
    Roll the logs into the crushed sliced almonds.
    Roll the logs into the crushed sliced almonds. (Wendy Goodfriend)
    Place logs on the prepared baking sheet, forming it into a U shape. Space the cookies apart on the baking sheet.
    Place logs on the prepared baking sheet, forming it into a U shape. Space the cookies apart on the baking sheet. (Wendy Goodfriend)
  6. Bake until golden brown, about 15 minutes. Let cool on the pan for about 5 minutes then transfer to a rack and let cool completely.
  7. Bake until golden brown, about 15 minutes. Let cool on the pan for about 5 minutes.
    Bake until golden brown, about 15 minutes. Let cool on the pan for about 5 minutes. (Wendy Goodfriend)
    Transfer cookies to a rack and let cool completely.
    Transfer cookies to a rack and let cool completely. (Wendy Goodfriend)
  8. Melt the bittersweet chocolate chips (in the microwave or the top of a double boiler) and stir until smooth. Dip the ends or the base of the cooled cookies into the chocolate, then let dry on parchment or waxed paper.
  9. Dip the ends or the base of the cooled cookies into the chocolate, then let dry on parchment, waxed paper or a wire rack.
    Dip the ends or the base of the cooled cookies into the chocolate, then let dry on parchment, waxed paper or a wire rack. (Wendy Goodfriend)
Chocolate-Dipped Almond Crescents
Chocolate-Dipped Almond Crescents (Wendy Goodfriend)
Christmas Cookies: Gluten-Free Chocolate-Dipped Almond Crescents 12 December,2016Kim Laidlaw

  • Kristyna Horakova

    Hi, I want to ask if I can use instead of the almond paste an almond butter? Or what could be the substitute for the paste? Thank you

    • Kim Laidlaw

      Unfortunately, I don’t think almond butter would work, you really need the almond paste for the right consistency. Most supermarkets carry almond paste though, just look in the baking section. Hope that helps! 🙂

Host

Author

Kim Laidlaw

Kim Laidlaw is a cookbook author, editor, food writer, producer, project manager, and baker who has been in the kitchen covered in flour since she was big enough to stir the biscuit dough. She has over 16 years of experience in book and online publishing, and a lifetime of experience in the kitchen.

Her first cookbook, Home Baked Comfort, was published in 2011; her second cookbook, Baby & Toddler On the Go, was published in April 2013; and her third cookbook, Williams-Sonoma Dessert of the Day, was published in October 2013.

She was the first blogger on KQED’s Bay Area Bites blog, which launched in 2005, and previously worked as a professional baker at La Farine French Bakery in Oakland, CA. She lives in Petaluma with her husband and their child, whom she cooks for everyday. Find out more at http://www.kimlaidlaw.com.

Host

Author

Wendy Goodfriend

I am the Senior Interactive Producer for KQED Food. I have designed and produced food-related websites and blogs for KQED including Bay Area Bites; Check, Please! Bay Area;  Taste This; Jacques Pepin's websites; Weir Cooking in the City and KQED Food. When I am not creating and managing food websites I am taking photos and video of Bay Area Life and designing online navigation systems. My professional education and training includes: clinical psychology, photography, commercial cooking, web design, information architecture and UX. You can find me engaged in social media on Twitter @bayareabites and on Facebook at Bay Area Bites. I can also be found photoblogging at look2remember.