Almondhorns Recipes

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ITALIAN CHOCOLATE-DIPPED ALMOND HORNS



Italian Chocolate-Dipped Almond Horns image

Easy Traditional Italian Chocolate-Dipped Almond Horns recipe - horseshoe-shaped crescent cookies that are moist and chewy on the inside with a crunchy almond texture on the outside.

Provided by Ashley

Categories     Dessert

Time 35m

Yield 12 cookies

Number Of Ingredients 7

10 ounces marzipan, broken into 1-inch pieces
4 ounces finely ground almonds
2 tablespoons granulated sugar
1 large egg white
1½ teaspoons pure almond extract
1 cup sliced almonds
4 ounces semi-sweet or dark chocolate, finely chopped

Steps:

  • Preheat oven to 375°F. Line your baking sheet with parchment paper or silicone baking mat.
  • In bowl of stand mixer fitted with paddle attachment (or use a hand mixer), mix marzipan, almonds, and sugar on low speed until combined (mixture may appear dry).
  • Mix in egg white and almond extract until well combined.
  • Place sliced almonds in shallow dish and lightly crush with hands.
  • Divide dough into 12 equal portions (about 1 rounded tablespoon each). Roll each ball into crushed almonds as you shape it into approximately 4½-inch ropes with blunt ends.
  • Shape rope into U-shape and place on prepared baking sheet. Continue with remaining balls of dough, evenly spacing them apart on baking sheet.
  • Bake cookies until just beginning to turn golden, about 15 minutes.
  • Let cool on pan about 10 minutes, then transfer to cooling rack to cool completely.
  • In microwave or using the double broiler method, melt half of chocolate, then add remaining chocolate and stir to melt.
  • Immediately dip ends of almond horns in chocolate and place back on parchment paper lined baking sheet.
  • Chill cookies in fridge until set. Serve cookies at room temperature. Enjoy!

MANDELHöRNCHEN (CHOCOLATE-DIPPED ALMOND MARZIPAN HORNS)



Mandelhörnchen (Chocolate-Dipped Almond Marzipan Horns) image

You'll fall in love with these popular German cookies!

Provided by Kimberly Killebrew

Categories     Dessert

Time 35m

Number Of Ingredients 9

8 ounces marzipan
(click here for easy homemade marzipan recipe!)
1 cup blanched super finely ground almond meal
1 cup powdered sugar (sifted)
1 egg white
1/2 teaspoon quality almond extract
2 teaspoons fresh lemon juice
1 egg white (for brushing)
1 cup sliced almonds

Steps:

  • Place the marzipan, ground almonds, powdered sugar, almond extract, fresh lemon juice, and egg white in a mixing bowl or in the bowl of a food processor with the paddle attachment in place. Knead the mixture until it comes together in a thick and tacky, but not overly sticky, dough. If it's too sticky add a little more ground almonds and/or sugar to it. Wrap the dough in plastic wrap and chill for at least 30 minutes (This can be made days in advance.)
  • When you're ready to make the almond horns, break the dough off into pieces and roll them into 1-inch balls. Then roll each ball into a small log, tapering it off so each end is a little thinner.
  • Use a pastry brush to brush egg white all over the cookie dough.
  • Roll each cookie into the slivered almonds. They don't have to be completely coated and keep in mind also that the ends will be dipped in chocolate. Bend each cookie into the shape of a crescent and place them on a lined cookie sheet about an inch and a half apart.
  • The oven should be preheated to 350 degrees. Bake the marzipan almond horns on the middle shelf for 10-15 minutes or until the tips are just starting to turn golden. Remove and let them cool completely.
  • Microwave some chocolate chips or chunks of chocolate until melted and then dip each end of the almond horns into the chocolate. Place the almond horns back on the cookie sheet or other surface to let the chocolate harden.
  • Store in an airtight container for up to a couple of weeks.

Nutrition Facts : ServingSize 1 cookie, Calories 88 kcal, Carbohydrate 8 g, Protein 2 g, Fat 5 g, Sodium 5 mg, Sugar 6 g

CHOCOLATE DIPPED ALMOND HORN COOKIES



Chocolate Dipped Almond Horn Cookies image

Chocolate Dipped Almond Horn Cookies are chewy, naturally gluten free almond cookies that are perfect for holiday baking!

Provided by Marcie

Categories     Dessert

Time 34m

Number Of Ingredients 8

7 ounces almond paste (torn into 1" chunks)
1/2 cup finely ground almond flour
1/3 cup granulated sugar
1 large egg white
pinch salt
1 cup sliced almonds (leave whole or coarsely chop)
1/2 cup semi-sweet baking wafers (or sub with chocolate chips)
1 teaspoon coconut oil (sub with your favorite oil)

Steps:

  • Preheat the oven to 375 degrees. Line a rimmed baking sheet with a silicone baking mat or parchment paper.
  • In the bowl of a stand mixer fitted with the paddle attachment, add the almond paste, almond flour, granulated sugar, egg white and pinch of salt. Beat on low just until the mixture comes together a bit, then beat on medium low until well combined.
  • Place the sliced almonds in a bowl. Using a 1 1/2" cookie scoop, form the dough into balls (about 1 1/2 tablespoons per cookie) and place into the bowl with the sliced almonds. The dough is sticky, so roll in the sliced almonds until the dough is coated with almonds so it will keep the dough from sticking to your hands.
  • Roll the dough into a log between your hands until it's about 4" long. If necessary, roll the dough in the sliced almonds once again to coat and place on the prepared baking sheet and shape into a crescent. Repeat with the remaining dough, placing cookies 1-2" apart.
  • Bake for 12-14 minutes, rotating the pan halfway through baking time, until golden brown. Remove from heat and cool completely on a wire rack.
  • Place the chocolate chips or baking wafers and oil in a microwave safe bowl. Heat for 20-30 second increments, stirring well each time until the chocolate is completely melted.
  • Dip the ends of each cookie in the chocolate and place on the silicone or parchment lined baking sheet until the chocolate has set. Enjoy!

Nutrition Facts : ServingSize 1 cookie, Calories 285 kcal, Carbohydrate 23 g, Protein 7 g, Fat 20 g, SaturatedFat 3 g, Sodium 7 mg, Fiber 4 g, Sugar 15 g, Cholesterol 1 mg

ALMOND HORNS



Almond Horns image

Our powdered-sugar-dusted butter cookie gets its crunchy, crumbly texture from finely ground toasted almonds -- and its name from its characteristic curve.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 3 dozen

Number Of Ingredients 9

2 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1 1/2 teaspoons coarse salt
1 cup (2 sticks) unsalted butter, softened
1 1/4 cups confectioners' sugar, sifted, plus more for dusting
1 large egg
2 teaspoons pure vanilla extract
1/4 teaspoon almond extract
1 cup whole raw almonds, toasted and finely ground in a food processor

Steps:

  • Preheat oven to 350 degrees. Whisk together flour, baking powder, and salt in a medium bowl; set aside.
  • Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 2 minutes. Mix in egg and extracts. Reduce speed to low. Mix in flour mixture and almonds until just combined. Wrap dough in plastic; refrigerate until firm, about 30 minutes.
  • Roll 1 tablespoon of dough into a 4-inch log; gently shape into a horseshoe. Repeat with remaining dough. Transfer to baking sheets lined with parchment.
  • Bake cookies (rotating sheets halfway through) until pale golden, about 20 minutes. Transfer cookies to wire racks using a spatula; let cool completely. Transfer to waxed paper. Sift sugar over cookies. Cookies can be stored in an airtight container at room temperature 2 to 3 days.

ALMOND HORNS



Almond Horns image

We were eating some almond horns the other evening and we thought that they wouldn't be too difficult to make -- well we were wrong. However, the instructions are long and convuluted but they are worth their while. It is a macaroon type dough rolled in sliced almonds and it is delicious. Cooling time is 20 minutes.

Provided by Manami

Categories     Dessert

Time 37m

Yield 12 serving(s)

Number Of Ingredients 7

7 ounces almond paste, grated (Odense)
3/4 cup confectioners' sugar
1 large egg, separated (At room temperature)
1 tablespoon all-purpose flour
2 teaspoons all-purpose flour
1 cup thinly sliced almonds, slightly crushed
4 ounces bittersweet chocolate

Steps:

  • Line cookie sheet with parchment or foil.
  • In a food processor combine almond paste and sugar.
  • Mix until the texture of fine crumbs.
  • Add egg white and flour, reserving yolk.
  • Mix until dough becomes smooth paste, it will be slightly sticky.
  • Turn dough out onto a lightly floured surface.
  • With floured hands roll dough into a 12" log.
  • Divide into 12 equal pieces and roll into balls.
  • Roll balls between palms into 3" 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" apart on prepared cookie sheet and refrigerate for 20 minutes.
  • Preheat oven to 350ºF.
  • Bake 12-14 minutes or until light golden in color.
  • Cool baking sheet on wire rack for 5 minutes, and loosen crecents with a spatula.
  • Slide parchment off baking sheet and back onto wire rack to finishing cooling cookies.
  • Melt chocolate in double boiler or microwave.
  • Dip cookie ends into melted chocolate.
  • Place back on parchment until chocolate is dry.
  • Layer "Almond Horns" between sheets of wax paper in airtight container.

Nutrition Facts : Calories 187.8, Fat 11.3, SaturatedFat 1.1, Cholesterol 15.5, Sodium 46.6, Carbohydrate 19.1, Fiber 2.1, Sugar 14.3, Protein 4.6

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