Almond Crescents Recipe

Ingredients

Serve 10

• 1 egg white

• 1 1/3cups/200 g confectioners'/icing sugar

• 2 cups/200 g finely chopped almonds

• 5 oz/150 g semisweet/dark chocolate, finely grated

• 2/3 cup/150 g butter, softened

 Topping:

• 1 1/2 lb/650 g semisweet/dark chocolate, coarsely chopped

• 1/2 cup/50 g finely chopped pistachios

Method:

1. Beat the egg white and confectioners' sugar in a large bowl until stiff. Mix in the almonds, chocolate, and butter to form a stiff dough.

2. Shape the dough into a ball, wrap in plastic wrap, and refrigerate for 1 hour.

3. Preheat the oven to 400°F/200°C/gas 6. Line a baking sheet with waxed paper.

4. Shape teaspoons of the dough into small half-moon shapes. Arrange on the prepared sheet.

5. Bake for 15-20 minutes, or until golden brown. Let cool completely.

6. Topping: Melt the chocolate in a double boiler over barely simmering water. Dip each cookie in the chocolate.

7. Sprinkle with the pistachios and let the chocolate set.