Ramblings of a retiree in France
Hands down these are our favourite biscuits. Or, should that be biscotti since we generally buy them in Italy, made from almonds or pistachios, either as batons or more usually crescents. I’ve also seen way larger versions, tipped in chocolate, in Germany where they’re called Mandelhörnchen.
These satisfy my desire for something made with almonds, that’s dairy and gluten-free, and allows me to use up any egg whites lolling around in the fridge. Yes, I know I could freeze them but this is way more exciting. I also keep handy blocks of home-made marzipan in the freezer, as you do!
I’m not sure why I’ve never attempted to recreate these nutty crescents before, especially considering how easy they were to make. In any event, the texture was spot on: crispy on the outside with added crunch from the sliced almonds, with a soft and dreamy, chewy marzipan-like interior.
As I said, these were very easy to make, all you need is some some raw marzipan and the rest of the ingredients are easily thrown together. You can, of course, use shop-bought marzipan but I recommend making your own (recipe below) – cheaper and it tastes so much better!
1. Pre-heat the oven to 170C (150C fan)/(325F/300F) gas 3½. In a food processor, grind the almonds to a flour, then add the sifted icing sugar, salt, lemon juice, marzipan, and egg white. Process in bursts until the mixture comes together in a thick and tacky, but not overly sticky, dough.
2. If it’s too sticky add a little more ground almonds and/or sugar to it. Wrap the dough in cling film (plastic wrap) and chill for at least 30 minutes (Note: this paste can be made days in advance).
3. When you’re ready to make the biscotti, break the dough off into pieces and roll them into golf-ball sized balls. Then roll each ball into a small log, tapering it off so each end is a little thinner. Or, for ease, just roll into short batons.
4. Use a pastry brush to brush egg white all over the dough.
5. Roll each biscotti into the slivered almonds. They don’t have to be completely coated. Now bend each into the shape of a crescent and place them on a lined cookie sheet leaving space in between, or just leave as batons.
6. Bake the marzipan almond horns/batons on the middle shelf for 10-15 minutes or until the tips are just starting to turn golden. Remove and let them cool completely before dredging in more icing sugar.
7. In theory these will last a week in airtight storage, in practice they disappear in nano seconds.
8. You can further embellish them with chocolate, in which case don’t dredge with icing sugar. Instead dip the ends or one half into melted chocolate (dark) or ganache. Place the biscotti back on the baking sheet or other surface to let the chocolate harden.
1. Place the almond flour and powdered sugar in a food processor and pulse until combined and any lumps are broken up. Add the almond extract and pulse to combine.
2. Add the egg white and process until a thick dough is formed. If the mass is still too wet and sticky, add more powdered sugar and ground almonds. Remember: it will become firmer after it’s been refrigerated.
3. Turn the almond marzipan out onto a work surface and knead it a few times. Form it into a log, wrap it up in cling film (plastic wrap) and refrigerate.
4. It will keep for at least a month in the refrigerator or up to 6 months in the freezer. Bring to room temperature before using it in any recipe.
5. Makes approx 400g marzipan/almond paste (approx 14oz).
Oh my!.
Yum. 🙂
LikeLiked by 4 people
😎
LikeLiked by 1 person
thanks for sharing
LikeLiked by 4 people
The pleasure is all mine
LikeLiked by 1 person
looks yum!
LikeLiked by 4 people
Thanks
LikeLike
Oh yummy 😋! I so want some of those. Thanks for sharing
LikeLiked by 4 people
Pleasure!
LikeLike
I get these here in Germany (as ‘Mandelhörnchen’) at the bakery sometimes, but never knew how they are made.
LikeLiked by 5 people
They are so easy to make and you can buy excellent marzipan in Germany.
LikeLiked by 1 person
Yummy.
LikeLiked by 3 people
Definitely !
LikeLike
These look so yummy!!!
LikeLike
Yummy!
LikeLiked by 1 person
Oh… now I just might have to have a tea party. These look delish.
LikeLiked by 2 people
They are very tempting!
LikeLiked by 1 person
If only hubby wasn’t insulin dependent diabetic.
LikeLiked by 2 people
I guess you have to be very careful about what he eats, all the time.
LikeLike
Hello Sheree I have nominated you for the ” KENNEDY AWARD OF EXCELLENCE”. You are deserving of this Award. It is on my page Sheree. I am looking forward to reading your blog post on this Award.
LikeLiked by 2 people
Thank you James
LikeLiked by 1 person
You are very welcome Sheree. You are deserving of this
LikeLike
Most kind, as always James
LikeLiked by 1 person
I pray you and yours are safe and happy Sheree.
LikeLiked by 1 person
We are thank you James. Are you feeling better?
LikeLiked by 1 person
Not really Sheree. I have another week and a half to take Antibiotics yet. God is watching over me as you are Sheree ,along with all my followers and readers here.
LikeLiked by 1 person
We’re keeping a close eye on you James
LikeLiked by 1 person
Thank you very much Sheree. Means a lot to me.
LikeLiked by 1 person
Looks really delicious!
LikeLiked by 2 people
Thanks Pooja
LikeLiked by 1 person
You’re welcome!
LikeLiked by 1 person
YUMMINESS GALORE!!!! Love this Sheree! I’d love to fly to France again ….. and taste the original yumminess haha! 😀🧡⭐️💫💫💫
LikeLiked by 1 person
😎
LikeLike
These look delicious! But, while I love to cook, I am not much of a baker — simply don’t have the time or patience for it. Therefore, let me know if you’d like my address so that you can send me a batch (or two) of these!!! 😉
LikeLiked by 1 person
I’m not sure they’d survive the journey Jill
LikeLiked by 1 person
Ah, well … then I’ll just have to hop across the pond and come get some! 😉
LikeLiked by 1 person
😎
LikeLike
hello, how are you? you make me hungry… have a nice day!
LikeLiked by 1 person
I’m fine thank you and I hope you are too. Have a great day!
LikeLiked by 1 person
Oh migosh! This post made me sooooo hungry! I bet they’re delicious!
LikeLiked by 2 people
They are Janis 😎
LikeLiked by 2 people
I’ve pinned this so I can make them later. Yum! I love anything with almonds and/or marzipan.
LikeLiked by 1 person
Me too!
LikeLiked by 1 person
Oh yum!!! You make your own marzipan? Damn, that makes my cooking look rather sad … Live & learn
LikeLiked by 1 person
I’m sure it doesn’t
LikeLiked by 1 person
Mmmmm….I love marzipan, this sound a great.
LikeLiked by 1 person
They are scrummy
LikeLike