Foodie

Tuesday, December 22, 2009

Almond Crescents


These cookies are adapted from Dessert University  - Essential Lessons from White House Pastry Chef Roland Mesnier.  I have omitted the 1/2 cup sugar and the sweetness was just nice.

With these delicious crescents which are fitted for The President of The United States, I wish you all A Merry Christmas and a Happy New Year




Ingredients:

8 ozs almond paste(a mixture of 50% sugar and 50% almonds)
1/2 cup plus 2 tbsp sugar
3 large egg whites, 2 in one small bowl and 1 in another small bowl
3 tbsp chopped store-bought candied orange peel
2 1/2 cups sliced almonds
1/4 cup heavy syrup

Method:

Preheat the oven to 400 f.  Line several baking sheets with parchment pape o9r Silpat pads.

Place the amond paste and 1/2 cup of the sugar in the bowl of an electric mixer fitted with the paddle attachment, and mix on low speed until well combined.  With the mixer still on low, add the 2 egg whites, a little at a time so that no lumps form, and mix well, scraping down the sides of the bowl as necessary.  Stir in the candied orange peel.(i did not use all the 2 egg whites as the dough was wet enough to be formed into a ball)

Sprinkle a work surface wi8th the remaining 2 tbsp sugar.  Place the remaining egg white in a cake pan or pie plate and lightly beat it with a fork.  Place the almonds in another cake pan or pie plate.

Roll scant tablespoonfuls of the batter into balls, or scoop them out with a #100 ice cream scoop.  Roll the balls first in the egg white and then in the almonds. Shape the coated cookies between your palms into 2- inch long logs and place them onthe prepared baking sheets, leaving at least 3/4 inch between cookies and bending the ends toweard each other slightly to form crescents. (Shaped cookies can be placed next to each other on parchment-lined baking sheets, frozen, transferred to zipper lock plastic freezer bags, and stored in the freeser for up to 1 month.  Defrost frozen cookie dough on the counter for 30 minutes before baking.

Bake until golden brown, 12 - 15 minutes.  Remove the cookies from the oven and lightly brush them with the Heavy Syrup.  ALet them cool completely on the baking sheets.  Almond Crescents will keep in an airtight container at room temperature for 5 - 6 days.

Heavy Syrup

Makes 2 cups

1 cup water
1 1/2 cups sugar
1 tbsp corn syrup


Combine the water, sugar, and corn syrup in a small saucepan and bring to a boil.  Remove from heat and allow to cool to room temperature.  Use immediately, or refrigerate in an airtight container for up to 1 month.
Serves

3 comments:

Cami said...

Merry Christmas! Cami

Kim said...

Hi Aunty Lily:

I will be trying this next week. Question:

1. Is the candied orange peel called 'chang pei' in cantonese?

Cheers
Kim

lilyng said...

kim

no it is not chang pei but it is fresh orange peel, cooked in water, drain, and cook again twice. then make a thick syrup and steep drained orange peel in it. Or you could just roll the cooked orange peel in sugar.

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