Chocolate-Dipped Almond Crescent Moons

• 2 7-oz tubes almond paste, broken into pieces
• 1 cup powdered sugar
• 1/2 cup sugar
• 1/2 tsp salt
• 2 large egg whites
• 2 cups sliced almonds (~ 8 oz)
• 8 oz bittersweet or semisweet chocolate

1. Place almond paste, powdered sugar, sugar, and salt in processor. Using on/off turns, process until mixture resembles course meal. With machine running, gradually add egg whites through feed tube; process until blended. Transfer to bowl. Chill dough until slightly firm, about 1 hour.
2. Preheat oven to 350. Line 2 baking sheets with parchment paper. Place sliced almonds in bowl. Using damp hands, roll scant 1/4 cup dough into 5-inch log. Roll log in almonds to coat. Transfer to prepared sheet, bending to form horseshoe shape with 1-1/2 inch space between ends. Repeat, spacing cookies 1 inch apart.
3. Bake cookies until golden brown around edges, ~ 23 minutes. Cool cookies on sheets.
4. Stir chocolate in metal bowl set over saucepan of simmering water until melted and smooth. Working with 1 cookie at a time, dip ends into chocolate, tilting bowl if necessary, to coat 1 inch of each cookie end. Return cookies to parchment paper. Chill cookies to set chocolate coating, about 15 minutes.

almond paste, powdered sugar, sugar, salt, egg whites, almonds, bittersweet

Taken from www.epicurious.com/recipes/member/views/chocolate-dipped-almond-crescent-moons-50063304 (may not work)