Almond Crescent

For the dough, knead the sugar, butter, flour and egg yolks together on a baking board. Wrap it in cling film and leave it to cool for an hour. Then roll out the dough to a thickness of 5 mm, spread it on a greased baking tray and bake in a heated oven at 180 °C (convection oven) for 12 minutes until half done (light yellow).

Spread the raspberry jam evenly over the half-baked pastry. Whip egg whites to stiff peaks, gradually adding sugar. Fold in flour, butter, almond kernels and milk. Spread this amount evenly on top of the jam and bake for another 10-12 minutes at 180 degrees.

Mix the powdered sugar with the juice of one lemon to make a glaze. Cool the baking tray briefly, then cover with the glaze. Finally, cut out crescents with a cookie cutter.

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