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Chef Heidi

Chef Heidi    |    Weddings


If you love almonds and marzipan you would love my almond crescents. I could twist these little treats in any number of “cookies” by adding apricot jam or chocolate or espresso ganache. But in their natural form they are still to die for. I mix a very good grade of almond paste and egg whites, pure vanilla and some sugar. I then scoop 1 ounce portions into crushed, natural, sliced almonds. I roll the dough in the nuts until they are completely covered. I then shape them into small crescent shapes. After baking I shake a generous amount of confectioner’s sugar on each crescent and serve. They are so good.

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