Description
These elegant European-style almond horns feature a chewy, marzipan-like interior and a crunchy, toasted almond exterior. Dipped in smooth semi-sweet chocolate, they are a naturally gluten-free heritage treat perfect for any holiday dessert platter.
Ingredients
- 8 oz almond paste, broken into chunks
- 1 cup blanched almond flour
- 1/2 cup powdered sugar
- 2 large egg whites, divided
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 pinch salt
- 1 cup sliced almonds
- 4 oz semi-sweet chocolate, chopped
- 1 teaspoon coconut oil
Instructions
- Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper.
- In a food processor or using a hand mixer, blend the almond paste, almond flour, powdered sugar, one egg white, vanilla extract, almond extract, and salt until a sticky dough forms.
- Scoop about 1.5 tablespoons of dough and roll it into a 3-inch log; repeat for all the dough.
- Lightly beat the second egg white in a small bowl and place sliced almonds in a shallow dish.
- Brush each log with egg white, roll in the sliced almonds, and bend into a crescent shape.
- Place the crescents on the prepared baking sheet and bake for 14 to 15 minutes until the edges are lightly golden.
- Cool completely on a wire rack, then dip the ends into melted chocolate mixed with coconut oil and let set on parchment paper.
Notes
To ensure the best texture, use almond paste rather than almond filling, as the latter contains more moisture and will cause the cookies to spread too much. If your dough is too sticky to handle, chilling it for 20 minutes before shaping can make the process much easier.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Cookies
- Method: Baking
- Cuisine: European