|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 7g||9%|
|Saturated Fat 3g||13%|
|Total Carbohydrate 10g||4%|
|Dietary Fiber 1g||4%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Crunchy on the outside, soft on the inside—these delightful crescent cookies are packed with nutty flavor. The crunchiness comes from the sliced almonds, which toast while the cookies are baking. The softness comes from making them with almond paste. Everything is heightened by dipping the tips in dark chocolate.
- 2 1/2 cups flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup butter (room temperature)
- 1 cup sugar
- 2 eggs
- 7 ounces almond paste
- 6 ounces almonds (sliced)
- 2 cups dark chocolate chips
- 2 tablespoons shortening
Gather the ingredients and preheat oven to 350 F.
Lightly grease a baking pan.
Mix the flour, baking powder, and salt with a whisk in a small bowl until thoroughly combined.
In a large bowl, cream together the butter and sugar.
Add eggs one at a time and mix in between each one.
Either grate or cut small pieces of the almond paste into bowl. Mix until almond paste is almond completely combined with butter.
Gradually add flour mixture until all is combined.
Slightly crush almonds and add to a large plate.
Pinch off 1 1/2 teaspoons of dough. Roll into a ball and then into a cylinder and roll in the crushed almonds.
Shape into crescents and place on a baking sheet.
Bake for 15 minutes. Cool on baking sheet for 2 minutes and move to racks for complete cooling
While cookies are cooling, prepare an area with parchment or wax paper.
In a bowl, combine the chocolate chips and shortening. Melt in microwave for 1 minute. Stir and continue to melt in 10-second increments until chocolate is completely melted.
Dip each end of cookies into chocolate and place on parchment-covered area.
Allow cookies to air dry before serving or storing cookies in an airtight container.