Hazelnut Half Moons
|Icing sugar||1⁄3 Cup (5.33 tbs)|
|Almond paste||1 Cup (16 tbs)|
|Red food coloring||5 Drop|
|Chocolate||1⁄2 Cup (8 tbs)|
|Semi-sweet chocolate||4 Ounce|
Sprinkle a clean, even surface with icing sugar.
Knead almond paste.
Fold in food coloring, if desired.
With a rolling pin, flatten paste into a 1/4 inch (0.5 cm) thick rectangle.
Cut rectangle into 2 equal parts.
Smooth spread over first half.
Cover with second half.
Refrigerate 5-10 minutes.
In a double boiler, melt chocolate.
Remove paste from refrigerator.
With a glass, cut into circles then, using a knife, carve into half moons.
Dip one side of half moons in melted chocolate.
Let drain on a cookie sheet.
Set aside until chocolate hardens.
Sprinkle with icing sugar or sliced hazelnuts, if desired.