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Almond Horns Recipe

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4.2 from 8 reviews

Almond Horns are delicate, crescent-shaped cookies made from almond paste, almond flour, and sugar, coated in toasted sliced almonds, and dipped in rich semisweet chocolate. These cookies are perfect for almond lovers seeking a nutty, slightly sweet treat with a smooth chocolate finish, ideal for gifting or enjoying alongside coffee or tea.

  • Total Time: 39 minutes
  • Yield: 12 cookies

Ingredients

Cookie Dough

  • 6 ounces almond paste
  • 1/3 cup almond flour
  • 1/4 cup granulated sugar
  • 2 large egg whites, divided use
  • 1 1/4 cups toasted sliced almonds

Chocolate Coating

  • 4 ounces semisweet chocolate, chopped
  • 1 teaspoon oil (such as vegetable or canola oil)

Instructions

  1. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
  2. Mix Dry Ingredients: In a medium bowl, combine the almond paste, almond flour, and granulated sugar. Use an electric mixer on medium speed to beat the mixture until it becomes crumbly and dry in texture.
  3. Add Egg White: Mix in one of the egg whites and continue beating until the dough turns smooth and cohesive, allowing it to hold together.
  4. Prepare Almonds: Finely dice the toasted sliced almonds and place them in a shallow bowl for rolling the dough pieces.
  5. Shape Dough: Divide the smooth dough into 12 equal portions. Roll each portion into a rope about 4 1/2 inches long. Roll each rope in the finely chopped toasted almonds to coat the surface; this helps reduce stickiness and adds texture.
  6. Form Almond Horns: Arrange the almond-coated ropes on the prepared baking sheet, shaping each rope into a crescent or horn shape as you place them down.
  7. Brush with Egg Wash: Beat the remaining egg white with a teaspoon of water and brush this egg wash over the formed cookies to give them a shiny finish after baking.
  8. Bake the Cookies: Bake in the preheated oven for 13-14 minutes until lightly golden. Remove from oven and let the cookies cool on the baking sheet for a few minutes.
  9. Melt Chocolate: While the cookies cool, melt the chopped semisweet chocolate with the oil. Use a double boiler or microwave at 50% power in 30-second intervals, stirring between each until smooth and melted.
  10. Dip Cookies: Dip the ends of each cooled almond horn into the melted chocolate to coat the tips, then place them back on the baking sheet to allow the chocolate to set.
  11. Set and Store: You can chill the cookies in the refrigerator until the chocolate hardens or let them set at room temperature. Store the almond horns covered in an airtight container and consume within 4 days for optimal freshness.

Notes

  • Toasting the sliced almonds enhances their flavor and crunch; be careful not to burn them.
  • When melting chocolate, stirring frequently prevents burning and ensures smooth texture.
  • If almond paste is not readily available, you can substitute with finely ground almond meal and increase sugar slightly for sweetness.
  • Store cookies in a cool, dry place away from direct sunlight to maintain crispness.
  • These cookies are perfect for gift boxes and keep well when wrapped tightly.
  • Author: Monica
  • Prep Time: 15 minutes
  • Cook Time: 14 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: European
  • Diet: Gluten Free

Find it online: https://monicarecipes.com/almond-horns-recipe/