Hazelnut Half Moons Recipe
Ingredients
1/3 cup icing sugar
1 cup almond paste
5 drops of red food coloring
1/2 cup commercial hazelnut chocolate spread
4 oz semisweet chocolate
Directions
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.
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.
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