Marzipan crescents recipe

Marzipan Crescents recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This Marzipan crescents recipe is a delightful treat that will surely satisfy your sweet tooth. Made with a creamy almond paste filling and encased in a buttery, flaky pastry, these crescents are a perfect combination of rich flavors and delicate textures. With just a handful of ingredients and simple steps, you can easily whip up a batch of these delectable pastries. Serve them as a dessert or enjoy them with a cup of tea or coffee for a delightful afternoon snack.

Keywords: Marzipan crescents, almond paste, pastry, sweet treat, easy recipe.

Marzipan crescents recipe details

Marzipan crescents recipe, recipe Rating: 4.6
Number of votes:104 

Ingredients

200 g	marzipan, pure almond paste
100 g	powdered sugar
1 large	egg
1 drop(s)	almond extract
¼ tsp	lemon zest
2 tbsp	almond meal
150 g	almonds, sliced
	chocolate, melted

Instructions

Separate the yolk and egg white. Beat the egg white until stiff (add a little bit of salt to the white, this will make it stiffer). Set aside the yolk.

Cut the almond paste in little pieces or shred it, warm slightly in the microwave. Add powdered sugar, almond extract, lemon zest and mix thoroughly. This will take a bit of time. Now fold the egg white into the mix and the almond meal (one spoonful at a time). Let sit for 10 minutes.

In the meantime, line a cookie sheet with baking foil or parchment paper. Preheat oven to 180°C.

Spoon out about a tablespoon full of dough into you hand and work into a finger length sausage. Wet your hands when things get too sticky. Roll and pat the ‘sausage’ in the almond slices and set it on the cookie sheet, leaving 2cm to 3cm space between them. Now move it into a crescent shape. You can leave some ‘sausages’ plain and brush on the egg yolk mixed with 1 tbsp of milk.

You should get 10+ cookies from this dough depending on the size.
Bake for about 12 to 15 minutes (depending on size of cookie) until golden brown.

After cooling off the cookies, dip the ends in melted chocolate. Use different types, dark, milk and/or white chocolate for a different look and/or taste.

Notes:
For children, instead of ‘sausages’ form oval-rounds, don’t press them down and stick almond slivers into the cookies, leaving some space at the ‘head’ of the cookie free of slivers. Dip the ‘head’ into dark chocolate and you have little hedgehogs. Or use sliced almonds like shingles and you have created an almond bug.
For adults, add 1 tbsp liqueur like mint (add more almond meal if dough is too wet) or 1-2 drops of rum extract.

If you like chewy cookies take out the cookies as soon as they start turning light golden. For a crunchy cookie bake them a bit longer.

Cooling:Let cookies sit on the cookie sheet for a while and transfer them carefully to a cooling rack. While warm, they will break easily.

Preparation time:
ca. 1 hr
Resting time:
ca. 1 hr
Grade of difficulty:
easy
Calories per portion:
n/a