Almond Horns
Ingredients
- 1-7 oz box Odense Almond Paste (grated using large hole side of a box grater)
- 3/4 cup confectionary sugar plus more for dusting
- 1 large egg (room temperature), separated
- 1 tablespoons and 2 teaspoons all-purpose flour or almond flour
- 1 cup thinly sliced almonds, slightly crushed
- 4 oz bittersweet chocolate
Odense Almond Paste makes these classic, horseshoe-shaped macaroons extra delicious. We used almond flour to make them totally gluten-free!
Time
25 minutes to assemble
20 minutes to chill
12-14 minutes to bake
20 minutes to chill
12-14 minutes to bake
Yield
12 cookies
Directions
- Line cookie sheet with parchment or foil.
- In a food processor or with a mixer combine Almond Paste (grated using large hole side of a box grater) and 3/4 cup sugar. Mix until the texture of fine crumbs. Add egg white and flour, reserving yolk. Mix until dough becomes a smooth paste, it will be slightly sticky.
- Turn dough out onto a work surface dusted with confectioner's sugar. Dust hands with confectionary sugar and roll dough into a 12 inch log. Divide into 12 equal pieces and roll into balls. Roll balls between palms into 3 inch logs, slightly tapered at ends.
- Spread almonds on a plate. Beat reserved egg yolk with 2 tablespoons of water. Dampen log with beaten yolk. Roll each log in almonds until coated, bending into crescents. Place crescents 2 inches apart on cookie sheet and refrigerate for 20 minutes. Preheat oven to 350°F.
- Bake 14 to 16 minutes or until light golden in color. Cool sheet on wire rack for 5 minutes, and loosen crescents with a spatula. Slide parchment off of sheet and back onto wire rack to finish cooling cookies.
- Melt chocolate in a double boiler or microwave. Dip cookie ends into melted chocolate. Place back on parchment until chocolate is dry. Layer cookies between sheets of wax paper in an airtight container for up to 5 days.