Description
Delight in these classic Almond Horns, a beautifully shaped crescent cookie made from almond paste and almond meal, coated with sliced almonds, and dipped in rich semi-sweet chocolate. Perfectly tender and nutty, these cookies offer a satisfying crunch and a delicate almond flavor, ideal for holiday treats or anytime indulgence.
Ingredients
Scale
Almond Horn Dough
- 7 ounces almond paste, cut into 1 inch slices
- 1 ¼ cup (125 grams) almond meal
- ½ cup (50 grams) confectioners’ sugar
- 2 large egg whites (64 grams), divided
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
Coating and Decoration
- 1 cup sliced almonds, blanched
- ⅓ cup (57 grams) semi-sweet chocolate
- ½ teaspoon coconut oil
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a large baking tray with parchment paper or a silicone baking mat to prevent sticking and ensure even baking.
- Mix Dry Ingredients and Almond Paste: In a stand mixer or large mixing bowl with a hand mixer, add almond paste, almond meal, and confectioners’ sugar. Beat on medium-low speed until the mixture forms blueberry-sized balls, ensuring ingredients are well combined for the perfect dough texture.
- Add Egg White and Flavorings: Add one egg white (32 grams) and vanilla extract to the mixture. Beat until the dough becomes thick and slightly sticky, indicating it’s ready for shaping.
- Shape Dough into Logs: Scoop 1 tablespoon of dough at a time, roll into a 1-inch ball with your hands, then shape each ball into a small log approximately 3 to 3.5 inches long.
- Coat Logs with Almonds: Place the remaining egg white in a small bowl and sliced almonds in a shallow bowl. Use a pastry brush to coat each dough log with the egg white, then roll in sliced almonds. For better adhesion, lightly crush the almonds before rolling the logs in them.
- Form Crescent Shapes: Bend the almond-coated logs into crescent or U-shapes. Arrange cookies on the prepared baking sheet spaced about an inch apart; a standard sheet accommodates about 12 cookies.
- Bake the Cookies: Bake at 350°F for 13-15 minutes until the tips turn golden brown. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Melt the Chocolate: Melt the semi-sweet chocolate with coconut oil either using a double boiler on the stovetop or in 30-second intervals in the microwave. Stir constantly until smooth and fully melted.
- Dip Almond Horns in Chocolate: Once cooled, dip the tips of each almond horn into the melted chocolate to coat. Place them back on the wire rack to allow the chocolate to set before serving or storing.
Notes
- Storage: Store almond horns in an airtight container at room temperature for up to 7 days to maintain freshness and crunch.
- Freezing: For longer storage, freeze baked almond horns in a freezer-safe bag for up to 3 months. Alternatively, freeze the almond cookie dough for up to one month for future baking.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 7g
- Sodium: 20mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg
