Mandel Halbmonde



  • almond crescent biscuits made by the creaming method from flour, butter, sugar and egg yolks (6:4:3:1) in which two thirds of the egg yolks are hard-boiled and sieved before incorporation. Formed into crescents from bent and flattened cylinders of paste, dipped in egg white and coated with a mixture of almond nibs, sugar and cinnamon, then baked at 160°C until firm.