Description
These Almond Horns are chewy, horseshoe-shaped crescent cookies covered in crunchy almonds and dipped in chocolate. These delicious almond cookies will rival the ones from your local bakery! They are irresistible as a holiday treat or all-year-round gluten-free dessert.
Ingredients
- 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
- ½ teaspoon almond extract
- 1 cup sliced almonds, blanched
- 1/3 cup (57 grams) semi-sweet chocolate
- 1/2 teaspoon coconut oil
Instructions
- Preheat oven to 350. Line a large baking tray with parchment paper or a silicone baking mat.
- In a stand mixer (or large mixing bowl with hand mixer) add almond paste, almond meal, and sugar. Beat on medium-low speed until combined. The mixture should resemble blueberry sized balls.
- Add 1 egg white (32 grams) and vanilla. Beat until the dough forms into a thick dough. The dough will be slightly sticky.
- Take 1 tablespoon of dough at a time and use your hands to roll into a 1 inch ball. Then, shape into a small log, about 3 to 3.5 inches long.
- Place remaining egg white into a small bowl. Place sliced almonds into a shallow bowl. Take one log of dough at a time and use a pastry brush to brush the egg white all over. Place into the bowl of sliced almonds and roll. If you find that the almonds are not sticking very well, crush them slightly with your hands. I find that when they are crushed they adhere better.
- Bend the almond coated logs into a crescent or U-shape. Place the cookies on the prepared pan, placed about an inch apart (I fit 12 cookies on one sheet pan).
- Bake for 13-15 minutes until the tips of the cookies start turning golden brown. Allow the cookies to cool on the pan for 5 minutes, then carefully transfer to a wire rack to cool completely.
- Melt the chocolate either on the stove or in the microwave:
- On the stove: Bring 2 inches of water to a low simmer in a saucepan over medium-low heat. Then turn the heat to low and place a large heatproof bowl of chocolate with coconut oil on the mouth of the pot. Make sure that there is a gap of a few inches in between the bottom of the bowl and the water (You can also place a bowl on a steamer attachment on top of your pot). Stir the chocolate constantly as it melts. Stir until the chocolate is completely smooth and melted. This should take a few minutes.
- In the microwave: Place the chocolate and oil into a microwave safe bowl and microwave in 30-second intervals. Remove the bowl at each interval and stir well. Repeat until the chocolate has completely melted. Stir until completely smooth.
- Dip the cooled almond horns into the bowl of chocolate to coat the tips. Place them back on the wire rack until the chocolate has set.
Notes
How to store: Place almond horns in an airtight container and keep at room temperature for up to 7 days.
How to freeze: For longer storage, place almond horns in a freezer-safe bag and keep in the freezer for up to 3 months. You can also freeze the almond cookie dough for up to a month.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Cookies
- Method: Bake
- Cuisine: American