Marzipan Almond Crescents

MAKES 2 TRAYS

For the dough: 7 oz (200 g) marzipan paste, ½ cup + 1/3 cup (100 g) powdered sugar, 1 tsp gingerbread spice, 2 tsp almond syrup, 1 egg white

For decorating: 1 egg yolk, 1 tbsp orange juice, ½ cup + 1 tbsp (60 g) sliced almonds

Additional: piping bag with round tip

Preheat the oven to 340°F (170°C), unless you have a convection oven, in which case preheat to 300°F (150°C), or a gas oven, in which case preheat to level 2-3. Line two baking sheets with parchment paper.

Grate the marzipan coarsely. In a bowl, mix the marzipan, powdered sugar, gingerbread spice, almond syrup, and egg white into a smooth mass using a hand mixer with the whisk attachment. Pour into a piping bag with a round tip and squeeze 1.5 in. (4 cm) long crescents onto the baking sheet, being sure to leave space between them.

Whisk the egg yolk and orange juice together. Thinly coat the crescents with that mixture and sprinkle with sliced almonds. Bake one tray after another in the preheated oven (second shelf from the bottom) for 15 minutes, until lightly colored. Remove and let cool. Temper the couverture or melt the glaze according to the package directions and immerse the ends of the crescents. Let the excess couverture or icing drip off and place the crescents on a cooling rack so that the chocolate can harden.

 

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