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Hazelnut Half Moons

the.instructor's picture
  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.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2402 Calories from Fat 1112

% Daily Value*

Total Fat 132 g203%

Saturated Fat 43.6 g217.9%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 46.1 mg1.9%

Total Carbohydrates 317 g105.8%

Dietary Fiber 24.3 g97.2%

Sugars 269.5 g

Protein 31 g62.5%

Vitamin A Vitamin C 0.42%

Calcium 49.7% Iron 58.5%

*Based on a 2000 Calorie diet

Hazelnut Half Moons Recipe