Almond Crescent (Mandelhorn) – a delicious recipe with pastry, almond paste, butter, sugar, eggs, sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Filling: Beat almond paste, butter, and sugar in a small bowl until smooth and well blended.
2
Roll pastry on floured surface to two 20 x 15 rectangles.
3
Trim edges evenly.
4
With a sharp knife cut into twelve 5 inch squares.
5
Spoon filling onto one corner of each square, dividing evenly.
6
Starting with filled corner, roll square up to the diagonally opposite corner.
7
Place point side down 2 inches apart on cookie sheet.
8
Curve into crescent shape.
9
Let rise in a warm place until doubled in volume, about 30 minutes.
10
Brush with egg; sprinkle with sugar and almonds.
11
Place in hot oven (400 F) lower heat immediately to 350F (180C), then bake 20 to 25 minutes or until puffed and golden.
12
Remove to wire rack; cool.
590
kcal
Calories
41
g
Fat
50
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 x pastry dough danish, 4 ounces almond paste, 4 tablespoons butter softened, 1/4 cup sugar, and more.
Yes, Almond Crescent (Mandelhorn) falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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