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