These kosher and parve Almond Horseshoe Cookies can be served with tea at the end of a Sabbath or holiday meat meal. These cookies are festive, light, nut-flavored, and chocolate-dipped.
8 oz. almond paste, broken into small pieces
1 cup sugar
2 egg whites
sliced almonds, preferably with skins on
bittersweet or semi-sweet chocolate, pareve
1. Place almond paste and sugar in food processor and pulse until it is all grainy like sugar. 2. Add the egg whites and pulse until it is all combined. It is quite sticky. 3. Line a cookie sheet with sliced almonds. 4. Put mixture into a piping bag (you can also use a zip lock bag with a hole cut in the corner) and pipe small, straight lines of the dough onto the almonds. Make logs about 1 1/2 inches long, keeping in mind that they puff up while baking. 5. Roll until covered with almonds. 6. Shape into horseshoes (crescents). 7. Transfer to parchment lined baking sheets. Bake in 350 degree Fahrenheit oven for 15-20 minutes, until light golden brown. Check often during baking to be sure the almonds don't burn. Do not overbake. 8. Let sit for a minute and loosen from baking surface using a spatula. After horseshoes have cooled, melt chocolate and dip ends or drizzle cookies.
Almond crescents will keep for a week in an airtight container, and keep longer if refrigerated. They may also be frozen.
Cookies and Candy
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