Chocolate-Dipped Almond Crescent Moons – a delicious recipe with almond paste, powdered sugar, sugar, salt, egg whites, almonds. Easy to follow and perfect for any occasion.
Serves 4
Snacks & Appetizers
Servings:persons
1
Place almond paste, powdered sugar, sugar, and salt in processor. Using on/off turns, process until mixture resembles course meal. With machine running, gradually add egg whites through feed tube; process until blended. Transfer to bowl. Chill dough until slightly firm, about 1 hour.
2
Preheat oven to 350. Line 2 baking sheets with parchment paper. Place sliced almonds in bowl. Using damp hands, roll scant 1/4 cup dough into 5-inch log. Roll log in almonds to coat. Transfer to prepared sheet, bending to form horseshoe shape with 1-1/2 inch space between ends. Repeat, spacing cookies 1 inch apart.
3
Bake cookies until golden brown around edges, ~ 23 minutes. Cool cookies on sheets.
4
Stir chocolate in metal bowl set over saucepan of simmering water until melted and smooth. Working with 1 cookie at a time, dip ends into chocolate, tilting bowl if necessary, to coat 1 inch of each cookie end. Return cookies to parchment paper. Chill cookies to set chocolate coating, about 15 minutes.
1297
kcal
Calories
83
g
Fat
116
g
Carbs
35
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: 2 7-oz tubes almond paste, broken into pieces, 1 cup powdered sugar, 1/2 cup sugar, 1/2 tsp salt, and more.
Yes, Chocolate-Dipped Almond Crescent Moons falls under the Snacks & Appetizers category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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