Roasted peppers with Kathleen Bellicchi

Almond Crescents
Now a favorite Holiday cookie I first tasted these tasty cookies in Seattle visiting with my brother – Sea Captain Dan Quinn, his wife Maho, and son, Sterling, who is also a past Washington State Yo-yo Champion. Maho is a great cook and served these cookies along with tall frosty glasses of lemonade on a summer afternoon as we sat on their shaded deck overlooking Lake Washington enjoying a refreshing breeze. A delicious treat year round they are perfect for those who are sensitive to wheat; an excellent cookie to add to your Holiday repertoire.

Almond Crescents Heat oven to 350 F.
1 tube (7 ounces) almond paste (not marzipan)
one-third cup sugar
1 unbeaten egg white
1 teaspoon almond extract
one-eighth teaspoon salt
1 teaspoon of Canola or other light oil (use on your hands to form cookies)
one cup toasted almond slices or one cup toasted crushed almonds
red & green sprinkles for Christmas cookies (optional)

You can buy sliced almonds in any grocery store. I prefer whole crushed almonds they have more almond flavor. Place one cup of almonds in a food processor and pulse quickly just to crush, probably about 6-8 pulses.

Nuts always taste best when they have been lightly toasted. Toasting nuts heats the oil in the nut and releases their fragrance and flavor. Place nuts in cold oven, turn to 350 F. (325 F. convection oven) and toast crushed or sliced nuts for 8 minutes.

Cream almond paste and sugar until light, about 3 minutes, using an electric mixer. Add egg white, almond extract, and salt, mix another minute.

Cover a cookie sheet with a piece of parchment paper, lightly oiled aluminum foil, or a Silpat. Lightly oil your hands, divide dough into 16 equal size balls, then roll dough between your hands to make cylinders about 2 inches long. Roll each cylinder in sprinkles (if you choose), almond slices, or crushed almonds, and bend into a crescent shape as you place them on the cookie sheet. Refrigerate 30 minutes.

Place in pre-heated oven 15-16 minutes, until they are a light golden brown. Let cool slightly 4-5 minutes, then remove to a cooling rack to cool completely. It’s always the cook’s prerogative to eat a few right out of the oven.

Variations
Use crushed macadamia nuts in place of almonds; use vanilla extract and mix one-eight teaspoon grated nutmeg in the dough
Use crushed almonds and mix 1 teaspoon crushed fennel seeds or rosemary sprigs in the dough.