Ingredients
Scale
- 7 ounces (198 grams) almond paste, homemade or store-bought
- 1 cup (100 grams) finely ground blanched almond flour
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- 1 cup (100 grams) powdered sugar
- 1 large egg white
- 1/4 teaspoon salt
- 1 cup (100 grams) sliced almonds
- 2/3 cup (113 grams) semi-sweet chocolate, chopped and melted
- 1 teaspoon coconut oil
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a food processor or by hand, mix almond paste with other ingredients to form a sticky dough.
- Roll dough into 1.5-inch balls, shape into logs, brush with egg white, and coat in sliced almonds.
- Shape the logs into crescents and place on the baking sheet, spaced apart.
- Bake for 14-15 minutes until lightly browned, then cool on a rack.
- Dip cookie ends in melted chocolate and refrigerate to harden.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Ensure almond paste is at room temperature for easier mixing.
For a vegan option, substitute egg white with aquafaba or flaxseed meal.
Check cookies a few minutes before the recommended baking time for doneness.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
Nutrition
- Calories: 120
- Sugar: 6
- Sodium: 30
- Fat: 7
- Saturated Fat: 1
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 11
- Fiber: 1
- Protein: 3
- Cholesterol: 5