Blend marzipan, sugar and egg whites, and stir together until the dough is
evenly blended. Pour the sliced almonds out onto a plate. Form the dough
into small horns (crescents). Roll horns carefully in the almonds and place
them on baking paper (parchment paper) on a cookie sheet.
Bake horns for 10-12 minutes at 200 C (400 F). Melt chocolate in a double
boiler and dip the ends of the horns in the warm chocolate. Place horns on
parchment paper and allow chocolate to cool and solidify.
Makes about 20 horns.
NOTE: If desired, you could brush the unbaked almond horns with an
eggwhite/sugar wash to make them shiny and a little sweeter. I don't, but
it is always an option.
Posted to JEWISH-FOOD digest Volume 98 #021 by tosher@bellatlantic.net on
Jan 11, 1998
A Message from our Provider:
“Let Him therefore send and do what He will. By His grace, if we are His, we will face it, bow to it, accept it, and give thanks for it. God’s Providence is always executed in the ‘wisest manner’ possible. We are often unable to see and understand the reasons and causes for specific events in our lives, in the lives of others, or in the history of the world. But our lack of understanding does not prevent us from believing God. #Don Fortner”
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