|Pacific Northwest: Taste|
|7 ounces (1 tube) almond paste (not marzipan)*
1/2 cup sugar
White of 1 large egg
Pinch of salt
1.Warm almond paste in microwave (about 30 seconds on low power) until pliable.
2. Using a food processor or electric mixer, cream almond paste and sugar. Add egg white and salt. Mix well.
3. Oil hands lightly before handling mixture (the mixture is sticky, so hands may need to be re-oiled while working). Divide into 12 equal-size balls. Roll between palms into 21Ž2- to 3-inch-long cylinders. Roll these in almond slices until coated.
4. Place on slightly greased aluminum foil or other nonstick baking surface on a baking sheet. Bend cylinders into crescent shapes.
5. Refrigerate 10 to 15 minutes until crescents are cold.
6. Bake in a 350-degree oven for 15 to 18 minutes. Watch carefully during the last few minutes. Crescents should be a very light golden color. Do not overbake.
7. Let sit for a minute and loosen from baking surface using a spatula. Cool completely before handling. If desired, dust with powdered sugar. Almond crescents will keep for a week in an airtight container, longer refrigerated. They may also be frozen.
*Almond paste is available at DeLaurenti's in the Pike Place Market, Whole Foods, Larsen Brothers Danish Bakery and specialty stores.
- Whole Foods recipe adapted by Deborah Dickstein.