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Oct 24, 2016 at 10:17AM vs Oct 24, 2016 at 10:18AM
Mandel Bogen (Almond Crescents)
<p><strong>Ingredients</strong></p>
<ul>
<li>200 gm. almond paste (not marzipan, almond paste is not quite as sweet)</li>
<li>100-120 gm. ground almonds</li>
<li>3 Tbl. concentrated lemon juice</li>
<li>80 gm. icing sugar</li>
<li>2 egg whites</li>
<li>sliced almonds</li>
<li>100 gm. chocolate</li>
</ul>
<p><strong>Method</strong></p>
<p>Crumble the almonds paste with your fingers. Add ground almonds, lemon juice, icing sugar, and 2 tbsp. egg white. (2 tbsp. is approx. 1 white, but it's better to measure, as a large egg white will make the mixture too gloopy to handle.) Combine.</p>
<p>Dust a wooden board with icing sugar. Form 16 balls of almond mixture. (1 heaping tablespoon each). Form rolls, then crescents. Use the icing sugar to keep the almond mixture from sticking. Add more sugar as needed.</p>
<p>Paint with secondremaining egg egg white and cover with sliced almonds.</p>
<p>Bake at 338 Fahrenheit for 12-15 minutes.</p>
<p>Allow to cool and dip the ends into melted chocolate.</p>