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Oct 24, 2016 at 10:18AM vs Apr 04, 2018 at 08:31PM
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>1 or 2 egg whites</li>
<li>sliced almonds</li>
<li>100 gm. chocolate</li>
</ul>
<p><strong>Method</strong></p>
<p>Crumble the almond paste with your fingers. Add ground almonds, lemon paste with your fingers. Add ground almonds, lemon juice, icing sugar, and 2 tbsp. egg white. (2 tbsp. is approxless than 1 large white. It's best to measure, as a whole large egg white may make the mixture too gloopy to handle. If almond mixture is sticky, use less egg white.) Combine thoroughly.</p>
<p>Dust a wooden board with icing sugar. Form 16 balls of almond mixture. (1 heaping tablespoon each). Form rolls, then little logs, about 3/4" in diameter and 4" long. The logs should be fatter in the middle, slightly tapered towards the ends. Use the icing sugar to keep the almond mixture from sticking to the board. Add more sugar as needed.</p>
<p>Paint with remaining egg white (use a 2nd white if needed), and roll the logs in sliced almonds, butwhich it'smay betterbe blanched or unblanched, according to measure, as a large egg white will make the mixture too gloopy to handle.) Combinetaste.</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 remaining&nbsp; (Unblanched almonds have a bitter note, probably tannin.) Roll the logs until they are well covered with almond slices. Bend each log into a crescent shape, and place on a baking sheet.</p>
<;egg white and cover with sliced almonds.</p>;Bake at 350 Fahrenheit for 14-17 minutes, until slightly golden.</p>;
<p>Bake at 338 Fahrenheit for 12-15 minutes.</p>
<p>Allow crescents to cool, then and dip the ends into melted bittersweet chocolate. Then let the chocolate cool, if you can restrain yourself.</p>