1 can Solo® Almond Paste
3 egg whites
½ cup sugar
½ tsp. almond extract
¼ cup plus 2 tbsp flour
½ cup sliced almonds
5 squares semisweet chocolate, melted and cooled
Break almond paste into small pieces and place in medium bowl or food
processor. Add egg whites, sugar and almond extract. Beat or process until
mixture is very smooth. Add flour and beat or process until blended.
Spoon almond mixture into pastry bag fitted with ½“(#8) plain tip. Pipe
mixture into 5 or 6” crescent shapes on greased cookie sheets, about 1½” apart. Sprinkle with sliced almonds.
Bake at 350° for 13 to 15 minutes or until edges are golden. Cool cookie
sheets on wire racks 2 minutes. Remove from cookie sheets and cool
completely on wire racks. Dip ends of cookies in melted chocolate and
place on sheet of foil. Let stand until chocolate is set.
Makes about 16 cookies
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