Almond crescents
Ingredients
Utensils
large bowl, hand mixer with beaters, saucepan, fine grater, rubber spatula, plastic wrap, baking sheet, oven, parchment paper, wire rack, fine sieve
How-To Videos
See allHow to beat egg whites
How to zest citrus fruits
How to separate eggs
Nutrition per serving
Step 1/ 5
- ⅛ egg whites
- large bowl
- hand mixer with beaters
Beat egg whites with hand mixer until stiff peaks form.
Step 2/ 5
- 3½ g sugar
- ⅛ tsp vanilla sugar
- ⅛ tsp salt
- ⅞ ml water
- ¼ drops almond extract
- ⅛ orange
- saucepan
- fine grater
- rubber spatula
Add sugar, vanilla sugar, salt, water, and almond extract to saucepan. Stir over medium heat until sugar has completely dissolved. Add orange zest and stir in.
Step 3/ 5
- 13⅓ g ground almonds
- 2¼ g confectioner's sugar
- plastic wrap
- large bowl
Remove sugar mix from heat and add to large bowl with ground almonds. Once combined, add egg white and fold to combine. Add confectioner’s sugar bit by bit, until a dough forms. Wrap dough in plastic wrap and place in fridge for approx. 2 hrs.
Step 4/ 5
- baking sheet
- oven
- parchment paper
- wire rack
Pre-heat oven to 150°C/300°F. Remove dough from fridge and form into crescent shapes. Place on a baking sheet lined with parchment paper and bake in oven for approx. 15 - 20 min. before removing and setting aside to cool on a wire rack.
Step 5/ 5
- confectioner’s sugar for dusting
- fine sieve
When crescents are cool, roll in confectioner’s sugar to coat. Enjoy!
Enjoy your meal!
Tags
More delicious ideas for you
- vegetarianSpritz cookiesDevan Grimsrud
- vegetarianElisen gingerbreadVanessa Pass
- vegetarianLinzer cookiesVanessa Pass
- vegetarianChocolate crinkle cookiesVanessa Pass
- vegetarianFlorentinesMartina Trommer
- vegetarianDIY classic speculaas cookiesAnne Mühlmeier
- vegetarianCoconut macaroonsMarco Hartz
- veganBlack and white spiral cookiesVanessa Pass