I don’t know about you but anytime I see these classic almond crescents I get very happy. Toasty and chewy, these nutty cookies are perfect for dipping in melted chocolate, and they also just happen to be gluten-free (for anyone looking for gluten-free options out there.)

I use almond paste (not marzipan) in these, which you can find in 7 oz tubes in most well-stocked supermarkets. Almond paste is better for baking, and has a little coarser texture and is a little less sweet than its sister almond product, marzipan. Marzipan is smoothly textured, sweeter, and is often used for molding into shapes for candies (like the marzipan mushrooms you can make for your Christmas bûche de Noël) or rolling thinly to cover cakes and the like.

Once the dough is mixed I like to roll each cookie portion in crushed sliced almonds for a extra crispy texture on the outside. Plus it’s another way to get even more almonds packed into these little bites of love.

You can serve them as is, or dip them in the melted chocolate, depending on how fancy you want to get.

Recipe: Chocolate-Dipped Almond Crescents3>

Makes 12 cookies

Ingredients:
• 1 cup sliced almonds
• 7 ounces almond paste


2 ounces almond flour

• 1/3 cup granulated sugar
• 1⁄4 teaspoon kosher salt

• 1 large egg white

• 1 cup bittersweet chocolate chips (optional)

Instructions:
1. Preheat the oven to 375°F. Line a rimmed baking sheet with parchment paper. Place the sliced almond into a shallow bowl and lightly crush them with your hand.
2. In the bowl of a stand mixer fitted with the paddle attachment, beat together the almond paste, almond flour, sugar, and salt on medium speed until the mixture becomes grainy, about 3 minutes. Add the egg white and beat until the mixture smooths out, about 2 minutes.



3. Divide the dough into 12 equal pieces (each about 1 oz). Roll each piece into a log that is about 4-inches long. Roll the logs into the crushed sliced almonds, then place on the prepared baking sheet, forming it into a U shape. Space the cookies apart on the baking sheet.







4. Bake until golden brown, about 15 minutes. Let cool on the pan for about 5 minutes then transfer to a rack and let cool completely.





5. Melt the bittersweet chocolate chips (in the microwave or the top of a double boiler) and stir until smooth. Dip the ends or the base of the cooled cookies into the chocolate, then let dry on parchment or waxed paper.