The Hearth 'N Kettle's Almond Crescents

1 lb., 10 oz. almond paste (marzipan)

Whites from 4 large eggs

1/4 c. sugar

8 oz. sliced almonds

4 oz. (or as needed) dark chocolate

In a mixing bowl, combine the almond paste and two of the egg whites, mixing until smooth. Add the sugar and mix again until smooth. Add the remaining egg whites and mix again until smooth.

Place the batter into a pastry bag with a large, round tip. Pipe the cookies in crescent shapes onto a lightly greased cookie sheet. Sprinkle each one with sliced almonds.

Bake at 350 degrees for about 10-12 minutes, or until golden brown.
When the cookies are cool, melt the chocolate in a microwave or in the top of a double boiler. Dip half of each cookie into the chocolate. Let the chocolate coating cool and harden before serving.

Makes about 2 dozen cookies.