A log time ago, it seems almond crescents were available for Pesach. I believe they were made with almond paste. Last year I looked all over NYC/NJ for them to no avail. Anyone know who has them or even a recipe?
Think of this as a lighter, fresher take on chicken Parmesan: We ditch the breading on the poultry and let juicy cherry tomatoes stand in for jarred pasta sauce. A little grated carrot adds just enough sweetness to round out the acidity.