Chocolate Dipped Almond Horn Cookies

  • Serves: Makes 24 - 26
  • Baking Temp (degrees F): 350
  • Views: 2559
  • Comments: 1


These delightfully chewy almond paste horn cookies are chock full of intense almond flavor.
Pair them with a cup of coffee or tea and you have the makings of a perfect little treat. And they are gluten-free!
COOKIE RECIPE HELP / GLUTEN-FREE RECIPE HELP

INGREDIENTS 
2  seven ounce tubes almond paste; do not use marzipan
1 cup powdered sugar, sifted; measure and then sift*
1/2 cup sugar
1/4 teaspoon salt

2 large egg whites
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract

1 3/4 cups sliced almonds

8 ounces semisweet chocolate, chopped, or chocolate chips; divided
2 teaspoons shortening

NOTES:
When a recipe indicates "xx cups powdered sugar, sifted", it means to:
1. Measure the powdered sugar in a dry measuring cup.

2. Then sift it into a medium size mixing bowl.

INSTRUCTIONS 
STEP I: MAKE THE ALMOND HORN COOKIE DOUGH

1. Add the granulated sugar to the sifted powdered sugar in the mixing bowl.

2. Crumble the almond paste into another medium bowl.

3. Add the almond paste, sugars, and salt to the bowl of a food processor fitted with a steel blade, and pulse until it resembles coarse meal.
NOTE: Alternatively, you can skip Steps 1 and 2, above, and first add the almond paste to the food processor. Pulse it to break up the almond paste. Then add in the sugars and salt, and process until it resembles a coarse meal.




4. Add the extracts to the egg whites, then pour the mixture into the processor, through the feed tube, with the machine running.
Pulse until the mixture is evenly moistened.




5. Scrape the mixture into a bowl and cover the bowl with plastic wrap.
Refrigerate the mixture for at least one hour, so it can firm up.

STEP II: FORM THE COOKIE DOUGH AND BAKE. DIP IN CHOCOLATE. SERVE.
​Form the cookie dough:
1. Position an oven shelf to the middle of the oven.
Heat the oven to 350 degrees F and line two rimmed baking sheets with silpat mats or parchment.

2. Place the sliced almond in a shallow bowl and gently crush them with your hands.

3. Remove the bowl of dough from the refrigerator and scoop out one cookie at a time, using a one tablespoon cookie scoop.

4. Moisten your hand with water, and roll the dough into a 4-inch long log, with tapered ends.


5. Gently roll the dough in the almonds, until the entire cookie is covered with almonds.


6. Form the dough into a crescent shape on the prepared baking sheet. 
The cookies will flatten and spread a little, so leave about 11/2-inches of space between each cookie, as shown below.

Repeat above steps until all the dough is used. You should have between 24 and 26 cookies.


7. Bake the cookies for 20-23 minutes, or until they are light golden brown.

8. Let the cookies cool on the baking sheets for 20 minutes, then remove them to a rack, to cool completely.
Do not try to move the cookies to soon, because they are quite fragile, when hot.


Dip baked cookies in chocolate:
1. When cookies are completely cool, make the chocolate dip.

2. Remove, and set aside, 1/4 cup of 8 ounces of chocolate.
Put the remaining chocolate into a small heatproof bowl with straight sides.


3. Microwave the bowl of chocolate, in 20 second bursts, stirring in between, until the chocolate is fully melted.
NOTE: We used chocolate chips, but you can also use your favorite chocolate, finely chopped.

4. Add the 1/4 cup of reserved chocolate to the melted chocolate, and stir.
Let the bowl sit for 3 minutes, then stir again, until all the chocolate is melted.


5. Stir in the shortening.

6. Dip the ends of each cookie into the melted chocolate, then place the dipped cookies on a parchment or silpat lined baking sheet.
NOTE: I transferred my melted chocolate into a shallower bowl for easier dipping. When the chocolate is nearly gone, you can use a spoon to pour the chocolate over the ends of the cookies.

Place the baking sheets into the refrigerator for 20 minutes, or until the chocolate has set.


SERVE
Serve the cookies at room temperature.

STORAGE
After the chocolate has set, store the cookies in an airtight lidded container, with waxed paper between each layer. 
Can be made 2-3 days ahead.

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