Almond Crescent (Mandelhorn)
A delicious recipe that will find its way into your heart and your tummy!
Yield
5 servingsPrep
40 minCook
20 minReady
60 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
pastry dough
danish |
* |
| 4 | ounces |
almond paste
|
|
| 4 | tablespoons |
butter
softened |
|
| ¼ | cup |
sugar
|
|
| 1 | x |
eggs
slightly beaten |
*
|
| 1 | x |
sugar
|
*
|
| 1 | x |
almonds
sliced |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
pastry dough
danish |
* |
| 115.6 | ml/g |
almond paste
|
|
| 6E+1 | ml |
butter
softened |
|
| 59 | ml |
sugar
|
|
| 1 | x |
eggs
slightly beaten |
*
|
| 1 | x |
sugar
|
*
|
| 1 | x |
almonds
sliced |
*
|
Directions
Filling: Beat almond paste, butter, and sugar in a small bowl until smooth and well blended.
Roll pastry on floured surface to two 20 x 15 rectangles. Trim edges evenly. With a sharp knife cut into twelve 5 inch squares.
Spoon filling onto one corner of each square, dividing evenly. Starting with filled corner, roll square up to the diagonally opposite corner. Place point side down 2 inches apart on cookie sheet. Curve into crescent shape.
Let rise in a warm place until doubled in volume, about 30 minutes.
Brush with egg; sprinkle with sugar and almonds. Place in hot oven (400 F) lower heat immediately to 350℉ (180℃), then bake 20 to 25 minutes or until puffed and golden. Remove to wire rack; cool.
