Have you ever heard of Marzipan Almond Crescents? I mean the name says it all, but have you tried something like that? It’s awesomely delicious! Really. If you had one, you’d want them all. That’s the reason I am making them not very often. Too dangerous.
I am not a big fan of pure marzipan. You know all those marzipan animals and fake marzipan fruits and vegetables shops for sweets sell? Nothing for me. It’s something I would never buy. Unfortunately, you get stuff like that sometimes as a gift.. There is always a grandma who likes marzipan a lot. Well… there are worse things that could happen.
On the other hand – the moment marzipan is combined with other things, for example with chocolate or used in bakes and such things – I really love it! So good! I have no idea why my taste buds make a difference here. The taste is similar. These marzipan almond crescents are mostly made with marzipan, but still… so much better than pure marzipan. Maybe the combination with the almonds does the trick, dunno. There is not much more – some egg whites and flour to give the crescents the chance to keep their shape.
In case you are making these little fellas – be prepared – they might be gone in no time. In our house, they don’t last more than two days. Especially when I know where they are and they are not locked away.
Here are some more recipes using marzipan – potentially something you like? Just click (or tap if you are on your mobile) on the picture, and you will be redirected to the corresponding recipe.
INGREDIENTS / ZUTATEN
(for 14 crescents)
8.8 oz. (250g) marzipan (for baking)*
1 cup (200g) sugar (fine)*
2 medium egg whites
2 tbsp. all-purpose flour*
5.3 oz. (150g) almonds*, slivered
3.5 oz. (100g) semi-sweet chocolate coating*
(für 14 Hörnchen)
250g Marzipanrohmasse*
200g Zucker (fein)*
2 Eiweiß (M)
2 EL Mehl (Type 405)*
150g Mandelblättchen*
100g Zartbitterkuvertüre*
DIRECTIONS / ZUBEREITUNG
1. Cut the marzipan into small pieces and add together with the sugar, egg whites, and flour into a large bowl. Mix until well combined. Place in the fridge for about 30-45 minutes.
2. Preheat the oven to 180°C (350°F). Line a baking sheet with baking parchment and set aside. Add the slivered almonds to a small bowl or small plate. Take a tablespoon of dough and roll with slightly wet hands to a short log. Roll in the slivered almonds until covered completely. Shape into a crescent and place on the baking sheet. Repeat until all dough is used. Bake for 12-15 minutes until lightly browned. Take out of the oven and let cool down a bit on the baking sheet, then remove with the baking parchment .and place on a wire rack to cool down completely.
3. Melt the chocolate coating (either in the microwave or in a heatproof bowl over a pot with simmering water) and dip the ends of the crescents into the chocolate. Let dry on a wire rack or piece of baking parchment. Store in a box without any other cookies.
1. Die Marzipanrohmasse in kleine Stücke zerteilen und zusammen mit dem Zucker, Eiweiß und Mehl in einer Schüssel aufschlagen, bis sich alles gut verbunden hat. Für etwa 30-45 Minuten in den Kühlschrank stellen.
2. Den Ofen auf 180°C (350°F) Ober-/Unterhitze vorheizen. Ein Backblech mit Backpapier auslegen und zur Seite stellen. Die Mandelblättchen in eine kleine Schale oder auf einen kleinen Teller schütten. Mit einem Esslöffel eine Portion Teig abstechen und dann mit feuchten Händen zu einer Rolle formen, in den Mandeln wälzen, bis sie komplett bedeckt ist, und dann in Hörnchenform mit genügend Abstand auf das Blech setzen. Für etwa 12-15 Minuten backen – die Hörnchen sollten leicht Farbe bekommen haben. Aus dem Ofen nehmen und auf dem Blech kurz abkühlen lassen, dann zusammen mit dem Backpapier vom Blech auf ein Kuchengitter ziehen und komplett auskühlen lassen.
3. Die Kuvertüre schmelzen (in der Mikrowelle oder über einem Topf mit köchelndem Wasser) und dann die abgekühlten Hörnchen mit den Enden in die Schokolade tauchen. Auf ein Gitter oder Stück Backpapier legen und trocknen lassen. An einem kühlen Ort, getrennt von anderen Plätzchen, aufbewahren.
Craving more? Keep in touch on Facebook, Instagram and Pinterest for new post updates and more. You can also contact me with any questions or inquiries!
Here is a version of the recipe you can print easily.
Print
Almond Marzipan Crescents
- Prep Time: 00:25
- Cook Time: 00:15
- Total Time: 01:00
- Yield: 14 1x
- Category: Christmas Cookies
- Method: -
- Cuisine: Germany
- Diet: Vegetarian
Description
One of the most popular recipes for Christmas – delicious Marzipan Almond Crescents. If you like almond paste this is something you will love.
Ingredients
8.8 oz. (250g) marzipan (for baking)*
1 cup (200g) sugar (fine)*
2 medium egg whites
2 tbsp. all-purpose flour*
5.3 oz. (150g) almonds*, slivered
3.5 oz. (100g) semi-sweet chocolate coating*
Instructions
1. Cut the marzipan into small pieces and add together with the sugar, egg whites, and flour into a large bowl. Mix until well combined. Place in the fridge for about 30-45 minutes.
2. Preheat the oven to 180°C (350°F). Line a baking sheet with baking parchment and set aside. Add the slivered almonds to a small bowl or small plate. Take a tablespoon of dough and roll with slightly wet hands to a short log. Roll in the slivered almonds until covered completely. Shape into a crescent and place on the baking sheet. Repeat until all dough is used. Bake for 12-15 minutes until lightly browned. Take out of the oven and let cool down a bit on the baking sheet, then remove with the baking parchment .and place on a wire rack to cool down completely.
3. Melt the chocolate coating (either in the microwave or in a heatproof bowl over a pot with simmering water) and dip the ends of the crescents into the chocolate. Let dry on a wire rack or piece of baking parchment. Store in a box without any other cookies.
Notes
Enjoy baking!
Links marked with an asterisk (*) are affiliate links (advertising/Werbung) to Amazon Germany. If you click on one of those links and buy something via this link, I will get a commission for that sale. The price of whatever you buy is not affected in any way by this.
I made these for our independence day holiday. They were beautiful and delicious. Basically they are an soft Italian amaretto cookie, often rolled in pignoli (pine nuts) but these are rolled in sliced almonds and dipped in chocolate. So festive looking and really, really tasty. My friends really enjoyed them while watching the fireworks!
BTW, in America the almonds shown in the recipe are called “sliced almonds.” Slivered almonds are whole almonds which have been sliced lengthwise into thick, long pieces. I don’t know how to attach a photo here but google knows!!!
Thanks for the correction – I really thought slivered almonds were the thin ones… ;)
Cheers,
Marc
Thank you for this lovely site which Google discovered for me. In the UK these almonds would be called flaked almonds. I’m planning to make your frangipane tart with grilled peaches for our family Boxing Day gathering (we’re a big family – we might need two!). Really looking forward to both making and eating it.
Hi! I have one question about marzipan in this recipe? Do you use less sweet marzipan or ordinary from the european supermarket? Because when we add 200 gr of sugar …?!
Hi. It’s Marzipan that is specifically for baking. Could not say if it’s sweeter or less sweeter than others. The crescents are in general very sweet… ;)
Cheers Marc