Description
Almond Horns are delicate, crescent-shaped almond cookies coated with sliced almonds and dipped in smooth semi-sweet chocolate. These buttery, nutty treats offer a perfect balance of sweet and nutty flavors with a crisp texture on the outside and a tender, chewy inside. Perfect for holidays or any special occasion, these cookies are easy to make and beautifully elegant.
Ingredients
Scale
Cookie 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
- 1 cup sliced almonds, blanched
Chocolate Coating
- ⅓ cup (57 grams) semi-sweet chocolate
- ½ teaspoon coconut oil
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C). Line a large baking tray with parchment paper or a silicone baking mat to prevent sticking.
- Mix dry ingredients: In a stand mixer or large mixing bowl with a hand mixer, combine the almond paste slices, almond meal, and confectioners’ sugar. Beat on medium-low speed until the mixture forms small, blueberry-sized balls.
- Add egg white and vanilla: Add one egg white (32 grams) and the vanilla extract to the mixture. Beat until a thick, slightly sticky dough forms.
- Shape the dough: Take one tablespoon of dough at a time and roll it into a 1-inch ball. Then shape it into a small log about 3 to 3.5 inches long.
- Coat with almonds: Pour the remaining egg white into a small bowl and place the sliced almonds in a shallow bowl. Use a pastry brush to coat each dough log entirely with egg white, then roll it in sliced almonds. Crushing the almonds slightly will help them stick better.
- Shape almond horns: Bend each almond-coated log into a crescent or U-shape and place on the prepared baking tray, spacing them about an inch apart. You should be able to fit about 12 cookies per pan.
- Bake: Bake the cookies for 13-15 minutes until the tips start turning golden brown. Let the cookies cool on the pan for 5 minutes before transferring them to a wire rack to cool completely.
- Melt chocolate: Melt the semi-sweet chocolate with coconut oil either on the stove using a double boiler method or in the microwave in 30-second intervals, stirring well after each interval until smooth and completely melted.
- Dip cookies: Once the almond horns have cooled, dip the tips into the melted chocolate to coat them. Place them back on the wire rack and allow the chocolate to set completely before serving or storing.
Notes
- Store almond horns in an airtight container at room temperature for up to 7 days.
- For longer storage, freeze the almond horns in a freezer-safe bag for up to 3 months.
- You can also freeze the almond cookie dough for up to one month before baking.
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 6 g
- Sodium: 25 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 10 mg
