homemade almond paste
1 1/2 cups almond flour
1 1/2 cups best quality confectionary sugar, (yes, there is a flavor difference and it's worth buying the best to get the best results)
1-2 tsp almond extract
1 egg white slightly beaten
Using a food processor, pulse the almond flour and powdered sugar a few times to break up any clumps. Add 1 tsp of almond extract and pulse to combine. Sneak a taste at this point to see if it has enough almond flavoring. I love the flavor of almond so I added 1 1/2 teaspoons. Add the egg white and process for 2 minutes. The mixture should be smooth and formed a ball. If dough is still sticky add 1-2 tbsp more of almond flour. Pour onto plastic wrap and form a almond paste log wrapping tightly. Store in refrigerator.
almond crescent cookies
8 oz almond paste
3/4 cup confectionery sugar
1 large egg at room temperature, separated
1 tablespoons and 2 teaspoons all-purpose flour
1 cup thinly sliced almonds, slightly crushed
Line cookie sheet with parchment or foil. In a food processor or with a mixer combine almond paste and sugar. Mix until the texture of fine crumbs. Add egg white and flour, reserving yolk. Mix until dough becomes a smooth paste, it will be slightly sticky. Turn dough out onto a lightly floured surface.
With floured hands roll dough into a 12 balls. Roll the balls between palms into 3 inch logs or "snakes", slightly tapered at ends. Spread almonds on a plate. Beat reserved egg yolk with 2 tablespoons of water. With your finger or pastry brush, brush the cookie dough log with beaten yolk. Roll each log in almonds until coated, bending into crescents.
Place crescents 2 inches apart on cookie sheet and refrigerate for 20 minutes.
Preheat oven to 350°F;5.Bake 12 to 14 minutes or until light golden in color. Slide parchment off of the cookie sheet onto wire rack to cool the cookies. Store in an airtight container.