Cookie or Candy???

When I started my blog, I needed some inspiration and subscribed to several magazines. My plan is to make at least one thing out of every magazine, and today is my first magazine inspired post. This recipe came from Bon Appetit, and is absolutely fabulous!

This cookie is unbelievably sweet, chewy, crisp, and above all… so ALMONDY (I think I just made up a word) you will almost swoon. The main ingredient is almond paste, which I consider food of the gods. Whomever invented almond paste should be sainted. The recipe called for a dip in melted chocolate after baking, but I omitted it because it was just so darn good without the chocolate… and I was a little tired too. I’m sure its even better with the chocolate!
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Almond Crescent Moon Recipe

2 7-oz tubes almond paste, broken into pieces
1 c powdered sugar
1/2 c sugar
1/4 tsp salt
2 large egg whites
2 c sliced almonds (about 8 oz)
8 oz bittersweet or semi-sweet chocolate. chopped

1. Place almond paste, powdered sugar, sugar and salt in food processor. Using on/off turns, process until mixture resembles coarse meal. With machine running, gradually add egg whites through feed tube; process until well blended. Transfer to bowl. Chill dough until slightly firm, about 1 hour.

2. Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper. Place sliced almonds in a shallow bowl. Using damp hands, roll scant 1/4 c dough into 5 inch long log. Roll log in almonds to coat. Transfer to prepared sheet, bending to form horseshoe shape with 1 1/2 inch space between ends. Repeat with remaining dough and almonds, spacing cookies 1 inch apart.

3. Bake cookies until golden brown around the edges (cookies will expand and flatten slightly) about 23 minutes. Cool on sheets.

4. Stir chocolate in metal bowl set over saucepan of simmering water until melted and smooth. Working with 1 cookie at a time, dip ends into chocolate, tilting bowl, if necessary to coat 1 inch of each cookie end. Return cookies to parchment paper. Chill cookies to set chocolate coating, about 15 minutes. (I omitted this part)

Note: Yes you read it right, there is no flour added to this recipe.

Note 2: The dough is very very sticky, and you need to run your hands under water after each cookie.