There is a reason the classics stick around for generations. A truly good cookie relies on a solid foundation, trusting quality ingredients to do the heavy lifting without any fussy gimmicks. These traditional almond horns prove that when you master the basic technique, the results are simply wonderful.
With their crisp, sliced almond coating and dense, chewy centers, these cookies bring classic bakery charm right into your home kitchen. Dipping the ends in a rich, dark chocolate creates that perfect textural balance we all love. It is a reliable, comforting bake that holds up beautifully for weeks.
The Classic Perfection
These cookies offer a masterclass in texture and flavor balance. The heavy almond paste base creates a naturally dense, deeply chewy center that never dries out. It is a brilliant foundation that naturally happens to be gluten-free, relying on the rich oils of the almonds rather than flour.
The sliced almond coating adds a necessary, satisfying crunch that contrasts perfectly with the tender interior. Finishing them with a dip of chocolate brings just the right touch of sweetness to balance the nutty profile. You will find yourself reaching for these time and time again because the straightforward technique never fails.
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Almond Horns
- Total Time: 1 hour 5 mins
- Yield: 14 cookies
- Diet: Gluten-Free
Description
These traditional almond horns feature a dense, chewy center made from almond paste and a crunchy sliced almond exterior. Dipped in rich dark chocolate, they offer a perfect balance of textures that makes them a timeless bakery favorite.
Ingredients
- 8 oz almond paste (not marzipan), broken into chunks
- 1/2 cup blanched almond flour
- 1/2 cup powdered sugar
- 1/4 teaspoon salt
- 2 large egg whites (divided)
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon almond extract
- 1 cup sliced almonds
- 4 oz semi-sweet chocolate, chopped
- 1 teaspoon coconut oil
Instructions
- In a food processor, pulse the almond paste chunks, almond flour, powdered sugar, salt, one egg white, and extracts until a cohesive, slightly sticky dough forms.
- Portion the dough into 24-gram pieces and roll each between your palms to form a small, even log.
- Beat the remaining egg white until frothy, brush it over the dough logs, and then roll them in a bowl of sliced almonds to coat thoroughly.
- Bend the logs into crescent shapes and place them two inches apart on a parchment-lined baking sheet.
- Bake at 350°F (175°C) for 14 to 15 minutes until the edges are lightly golden, then cool for 5 minutes on the sheet before transferring to a wire rack.
- Melt the chocolate with coconut oil, dip the ends of the cooled cookies into the mixture, and chill for 30 minutes until set.
Notes
To ensure a perfectly smooth dough, check that your almond paste is fresh and pliable; if it feels hard, you can briefly warm it in the microwave for 10 seconds. These cookies are naturally gluten-free and provide a rich, professional bakery taste with very little effort. For the best texture, store them in a sealed container for a day before serving to allow the almond oils to further soften the centers.
- Prep Time: 20 mins
- Cook Time: 15 mins
- Category: Dessert
- Method: Baking
- Cuisine: German
The Dough Base
Great cookies start with quality ingredients. Since this dough does not rely on traditional flour or butter, the flavor relies entirely on the quality of your almond products and extracts. Keep your ingredients fresh for the best possible results.
- Almond Paste: The heart of the cookie. Use a high-quality, pliable paste, not marzipan. It provides the signature chewy density.
- Blanched Almond Flour: Adds structure without gluten. Make certain it is finely ground so your dough stays smooth.
- Powdered Sugar: Melts directly into the paste to keep the centers incredibly tender.
- Egg Whites: One for binding the dough and one for the outside wash to help the nuts stick.
- Extracts: A blend of pure vanilla and almond extracts deepens the authentic flavor profile.
- Sliced Almonds & Semi-Sweet Chocolate: Your textural contrast and classic finishing touches.
The Classic Method
Step 1: Blend the Dough
Start by breaking your almond paste into small, two-inch chunks. Place the chunks in a food processor along with the almond flour, powdered sugar, salt, egg white, and extracts. Pulse everything together until a cohesive, slightly sticky dough forms.
Step 2: Portion and Roll
Scoop out portions of dough weighing about 24 grams each (roughly one and a half inches). Roll each portion gently between your palms to form a small, even log.
Step 3: Coat in Almonds
Beat your second egg white lightly with a fork until frothy. Brush the egg white over each dough log, then gently press them into a shallow bowl of sliced almonds to coat the outside completely.
Step 4: Shape and Bake
Bend each coated log into a classic crescent shape and place them two inches apart on a parchment-lined baking sheet. Bake at 350°F (175°C) for 14 to 15 minutes, just until the edges turn a light, honey-gold brown.
Step 5: Cool and Dip
Let the cookies rest on the baking sheet for five minutes to set their structure before moving them to a wire rack. Once completely cool, dip the ends of each crescent into melted semi-sweet chocolate mixed with a touch of coconut oil. Chill in the fridge for 30 minutes to set the chocolate.
Foundation Secrets
Working with an almond paste dough requires a gentle touch and an understanding of your ingredients. If your dough feels too sticky to roll, slightly dampening your hands with water makes forming the logs much easier. Resist the urge to add more dry ingredients, as this will sacrifice that wonderful, chewy texture.
Always let your baked cookies cool completely before attempting the chocolate dip. A warm cookie will cause the chocolate to bloom or slide right off. If you love working with simple, nutty foundations, try our Greek almond cookies for another timeless technique. Store your finished horns in an airtight container—they actually get better and chewier after resting for a day or two.
Build On This Base
Once you understand how this beautiful almond dough behaves, you can easily adapt it to suit your needs. If you avoid dairy, simply select a high-quality dairy-free chocolate for dipping. The base dough is already naturally dairy-free and gluten-free, making it a wonderful foundation for serving guests with dietary restrictions.
For a fun twist, try tossing a pinch of flaky sea salt over the wet chocolate before it sets. If you want to dig deeper into alternative almond bases, check out these excellent almond paste cookies. You can also swap the semi-sweet chocolate for a bright white chocolate dip, which pairs wonderfully with the sweet almond notes, much like our favorite German shortbread.
Classic Enjoyment
These almond horns are best served at room temperature alongside a strong cup of dark roast coffee or black tea. The slight bitterness of the coffee cuts beautifully through the sweet, dense almond paste and rich chocolate. They make a stunning addition to any holiday cookie tray or afternoon tea spread.
Because they hold their shape and stay fresh for weeks, they are perfect for boxing up and gifting to friends and family. Pair them in a decorative tin with our gorgeous dipped shortbread for a truly impressive presentation. The foundation of a good cookie box is always variety in texture, and these chewy crescents provide exactly that.
The Sweet Foundation
Mastering this timeless dough will quickly make these almond horns a cherished staple in your baking rotation. They prove that when you start with a strong foundation and quality ingredients, the result is always something wonderful. Trust the process, let the dough guide you, and enjoy the beautiful textures you create.
If you loved working with this classic base, I highly recommend baking our rich German nut corners next. I always love seeing your beautiful bakes! Share your classic cookie photos with me on Instagram or pin this recipe to your favorite boards on Pinterest. Happy baking, and remember that good technique never goes out of style!
