These crescents are gluten-free, parve and kosher for Passover, they are definitely not just for Pesach, and they are great any time of the year with a hot cup of tea or coffee.
The mastic gives them a delicious flavour that goes incredibly well with nutty, sweet and delicate almonds. The lemon zest is optional but I highly recommend it.
I weigh the almonds but not the egg whites, the amount of egg whites will depend on how finely the almonds are ground and the size of the eggs, so I start with half the egg whites and slowly incorporate them into the ground almonds. If you accidentally add all the egg whites and find the mixture too runny, simply add a tablespoon of ground almonds at a time until you reach the desired consistency, they should stick to your hands but it should be firm enough so that they keep their shapes when placed on the baking sheet. An equal amount of almond meal can be used but grinding it just a little coarser than store bought ground almonds gives the crescents a nice added crunch.
- 300 grams slivered or sliced almonds
- 125 grams sugar
- Grated zest of one lemon
- 1 tsp mastic
- 3 egg whites, lightly beaten
- Sliced almonds to decorate (optional)
Preheat the oven 350F, line two baking sheets with parchment paper, set aside.
In the bowl of a food processor, pulse the almonds, sugar, lemon zest and mastic until finely ground but make sure it’s not powdery fine. Transfer to a bowl, pour about half the egg whites and mix well with a fork, continue adding the egg whites until the mixture is sticky but holds its shape.
Shape the crescents, dip into sliced almonds and place them on the prepared baking sheets, bake them until they are lightly golden around the edges and on the bottom, for about 13 minutes, bake longer for crisper cookies.