These are a bit of an effort but totally worth it!
1 (7 ounce) package almond paste, grated
¾ cup powdered sugar
1 large egg, separated
1 tablespoon plus 2 teaspoons flour
1 cup thinly sliced almonds
4 ounces bittersweet chocolate, melted
Line cookie sheet with parchment paper or a silpat mat (see STORE to purchase). In a food processor, combine almond pate and sugar until the texture is that of fine crumbs. Add egg white and flour and mix until dough is a smooth, sticky paste. Roll into a 12-inch log (if dough is too sticky, refrigerate for 30 minutes, flour hands slightly and then roll into logs). Divide into 12 pieces and roll into balls. Roll balls into curved logs. Beat egg yolk with 2 tablespoons water. Dampen logs slightly with yolk and then roll in almonds until coated. Place crescents on cookie sheet and refrigerate for 20 minutes. Preheat oven to 350 degrees. Bake for 12 to 14 minutes. Cool on cookie sheets for 5 minutes, then remove to wire rack while still on parchment to cool. Gently loosen cookies and dip both ends in melted chocolate. Return to parchment to harden.