1¾ cups blanched almonds, ground
1-2/3 cups confectioners’ sugar
1 egg white, lightly beaten
1 cup sugar
¼ cup egg whites
¼ cup confectioners’ sugar
1 egg white
Slivered almonds

In a medium bowl, combine ground almonds and confectioners’ sugar; blend well.  Add one-half egg white, kneading until mixture holds together.  If the mixture is too dry, add remaining egg white, a little at a time until the paste is smooth and pliable.

Place the almond mixture in the top of a double boiler; add sugar and egg whites.  Place over hot water.  Stir constantly with a wooden spoon until the mixture is smooth and slightly warm, about 5 minutes.  Remove from heat.  Let cool for 10 minutes.

Preheat oven to 350°F.  Spray cookie sheets with non-stick vegetable spray.

Turn the almond mixture onto a board sprinkled lightly with confectioners’ sugar.  Knead 2 or 3 minutes until smooth.  Divide dough in half.  Shape each half into a 10-inch-long roll.  Cut each roll into 10 pieces.  Shape each piece into a thin roll 4-inches long.  Dip in egg white; roll in slivered almonds, covering generously and pressing gently into the surface.  Place, 1½-inches apart, on prepared cookie sheets, bending into a crescent.

Bake 15 to 20 minutes or until delicately browned.  Remove from cookie sheets; cool on a wire rack.

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