Patricia Lundquist of Bellingham says this recipe was baked and tested the first time during a snowy Thanksgiving.
"We had local friends coming to share the holiday who showed up on foot since their car would not maneuver well in the snow. They stayed for three days, sleeping on the couch. We had so much fun singing carols around the piano while my husband, Bob, played for us.
"We also baked dozens of cookies, including these delicious almond crescents!" she says.
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2 8-ounce cans almond paste
1 cup granulated sugar
1 cup powdered sugar
6 egg whites
4 teaspoons all-purpose flour
2 6-ounce packages semi-sweet chocolate pieces
2 tablespoons shortening
In a heavy skillet, combine almond paste, sugar, powdered sugar, egg whites and flour.
Cook and stir over medium heat for 10 to 15 minutes or until dough is smooth and well-mixed.
Cool. Place mixture in a bowl, then cover and chill for one hour.
Form dough into crescents 1/2-inch wide and 21/2-inches long.
Top each crescent with several almond slices.
Place on a lightly greased and floured cookie sheet.
Bake at 350 degrees for 10-12 minutes or until golden.
Melt together chocolate and shortening, then cool slightly.
Dip ends of each crescent into chocolate. Place on wax paper until the chocolate is firm.
Makes 4 dozen.