Chocolate Dipped Almond Horn Cookies
What could be better than a batch of chocolate-dipped almond horn cookies? Absolutely nothing.
Servings: 24 cookies
Equipment
- Electric Mixer with Paddle Attachment
Ingredients
- 15 Ounces almond paste
- 3½ Ounces powdered sugar
- 3 Ounces ground almonds
- 1½ Ounces honey
- 2 egg whites
For the Topping:
- 3½ Ounces sliced almonds
- 7 Ounces chocolate
Instructions
- Preheat oven to 350°F. Prepare baking sheets with parchment paper and set aside.
- Sprinkle the slivered almonds to a plate or shallow bowl and set aside.
- In a mixer bowl with the paddle attachment, place the almond paste, ground almonds, powdered sugar, honey and egg whites.
- Mix until it holds together in a sticky dough. If too sticky, add more ground almonds and mix again.
- Scoop about a tablespoon of dough. Wet hands slightly and form the dough into a ball. Next, roll into a log. Roll the log into the slivered almonds, and then shape it into a crescent.
- Place the almond horn on the baking sheet. Repeat to finish the dough.
- Bake the almond horns for 12 to 15 minutes. Let cool for 10 minutes and then remove from the baking sheet cool on a wire rack.
- Melt the chocolate in a bowl in the microwave. Be careful not to overheat.
- Dip the ends of the almond horns in the melted chocolate.
- Place cookies on parchment paper for the chocolate to set.
Notes
Work quickly with dough: Wet your hands slightly to prevent sticking when shaping the sticky dough.
Even almond coating: Press slivered almonds into the dough to ensure they adhere well.
Chill for precision: Refrigerate shaped cookies for 10 minutes before baking to help them hold their shape.
Use a prepared baking sheet: Nobody wants to deal with cookies sticking to the baking sheet.
Monitor baking closely: Remove from the oven when they turn golden to avoid over-baking.
Perfect chocolate dip: Melt chocolate in short bursts in the microwave, stirring frequently to prevent burning.
Cool completely: Let cookies cool fully before dipping in chocolate to avoid melting the coating.
Even almond coating: Press slivered almonds into the dough to ensure they adhere well.
Chill for precision: Refrigerate shaped cookies for 10 minutes before baking to help them hold their shape.
Use a prepared baking sheet: Nobody wants to deal with cookies sticking to the baking sheet.
Monitor baking closely: Remove from the oven when they turn golden to avoid over-baking.
Perfect chocolate dip: Melt chocolate in short bursts in the microwave, stirring frequently to prevent burning.
Cool completely: Let cookies cool fully before dipping in chocolate to avoid melting the coating.
Nutrition
Calories: 190kcal | Carbohydrates: 21g | Protein: 4g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.001g | Sodium: 7mg | Potassium: 115mg | Fiber: 2g | Sugar: 16g | Vitamin A: 0.04IU | Vitamin C: 0.03mg | Calcium: 51mg | Iron: 1mg
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