- 8 ounce almond paste
- 1/2 cup sugar
- 3 cup egg
- 3 tablespoon candied orange peel
- 2 1/2 cup sliced almonds
- 1/4 cup heavy syrup
Preheat the oven to 400 degrees.
Line several baking sheets with parchment paper or silpat pads.2.
Place the almond paste and 1/2 cup of the sugar in the bowl of an electric mixer fitted with the paddle attachment, and mix on low speed until well combined.
With the mixer still on low, add the 2 egg whites, a little at a time so that no lumps form, and mix well, scraping down the sides of the bowl as necessary.
Stir in the candied orange peel.3.
Sprinkle the work surface with the remaining 2 tablespoons sugar.
Place the remaining egg white in a cake pan or pie plate and lightly beat it with a fork.
Place the almonds in another cake pan or pie plate.4.
Roll scant tablespoonfuls of the batter into balls, or scoop them out with an ice cream scoop.
Roll the balls first in the egg white and then in the almonds.
Shape the coated cookies between your palms into 2-inch-long logs, and place them on the prepared baking sheets, leaving at least 3/4 inch between cookies and bending the ends toward each other slightly to form crescents.
5. Bake until golden brown, 12 to 15 minutes.
Remove the cookies from the oven and lightly brush them with the heavy syrup.
Let them cool completely on the baking sheets.
Crescents will keep in an airtight container at room temperature for 5 to 6 days.