ALMOND NUT HORNS (CRESCENT COOKIES)
DOUGH:
1 1/2 cups granulated sugar
1 cup hazelnuts, unhusked
3 tablespoons all purpose flour
1 teaspoon grated lemon peel
1-1/2 tablespoons apricot jam
2 egg whites
1/4 to 1/3 teaspoon almond extract (or to individual preference)
EGG WHITE GLAZE:
1 egg white, beaten to blend
3/4 cup sliced almonds, coarsely chopped or left whole
Semi-sweet chocolate (melted) for decorating cookies
Grind sugar, hazelnuts, flour and lemon peel to powder in processor. Blend
in jam and one egg white, stopping to scrapeddown sides of bowl.
With machine running gradually mix in enough of second egg white to form
stiff paste. Transfer mixture to double boiler over gently simmering water.
Stir with wooden spoon until mixture softens and some of sugar dissolves,
about 6 minutes. Stir in almond extract Transfer paste to shallow pan.
Press plastic wrap onto surface of paste and refrigerate.
Preheat oven to 350°F.
Butter and flour baking sheet or cover baking sheet with parchment paper.
REGULAR SIZE COOKIES:
Cut dough into 12 pieces. Roll each piece into a 3-inch long cylinder,
tapering ends; chill. Roll in lightly beaten egg white glaze and then in
the sliced almonds. Bend into crescent shapes.
Arrange on prepared sheet spacing 2 inches apart. Bake until pale golden,
about 15 minutes. Set sheet on rack and let crescents cool to warm.
Transfer to rack and cool completely. Melt semi-sweet chocolate and allow
to cool. Dip tips of cookies into chocolate and place on rack to harden.
May be refrigerated to set chocolate. Store in airtight container.
MINIATURE COOKIES:
Roll balls of dough about the size of a walnut and chill. Make into
cylinders and chill again. Roll cylinders in egg white and chopped nuts,
shape into horseshoes. Arrange on prepared cookie sheets and bake 8 to 10
minutes. Cool as above. Dip ends in melted chocolate and cool or
refrigerate to set.
