Source: City Cafe and Bakery, Fayetteville, Georgia
Almond dough is rolled in sliced almonds and shaped into crescents. For added panache, melt 1 cup semi-sweet chocolate and 1 teaspoon vegetable oil in a double boiler. (The oil will give the chocolate a sheen.) When pastries have cooled, dip ends of horns into chocolate to coat. Set aside to harden. Cookies can also be cut in 1 1/2-inch-thick pieces and baked for almond bars.
Makes 30 cookies.
2 (8 ounce) cans almond paste
2 1/3 cups granulated sugar
3 egg whites
1 1/2 cups sliced almonds
Preheat oven to 375 degrees F. Line one or more baking sheets with parchment paper.
With an electric mixer, combine almond paste and sugar until well mixed. Add egg whites, one at a time, until dough is just moist and holds together. Turn dough out onto a work surface. Working with about one-fourth of the dough at a time, roll into a log about 3/4 inch thick. Roll in sliced almonds. Cut into pieces 4 inches long. Bend edges to form a crescent, pinching the ends into a point. Bake for 12 to 17 minutes, or until golden brown. Let cool 10 minutes before removing. Cool completely on a rack.
Per serving: 174 calories (percent of calories from fat, 40), 3 grams protein, 24 grams carbohydrates, 1 gram fiber, 8 grams fat, no cholesterol, 8 milligrams sodium