Italian Horn Cookies Recipes

ITALIAN HORN COOKIES

Steps:

• In a large bowl, cut butter into flour until mixture resembles coarse crumbs. Stir in ice cream. Divide into 4 portions. Cover and refrigerate for 2 hours. , On a lightly floured surface, roll each portion to 1/8-in. thickness. With a fluted pastry cutter, cut into 2-in. squares. Place about 1/2 teaspoon filling in the center of each square. Overlap 2 opposite corners of dough over the filling and seal. Sprinkle lightly with sugar. , Place on ungreased baking sheets. Bake at 350° for 10-12 minutes or until bottoms are light brown. Cool on wire racks. If desired, dust with confectioners' sugar before serving.

ITALIAN CHOCOLATE-DIPPED ALMOND HORNS

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!

CHOCOLATE DIPPED ALMOND HORN COOKIES

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!

BUTTERHORN CHRISTMAS COOKIES

Steps:

• In large bowl; measure flour, butter, sour cream, salt, baking powder, ½ cup sugar, and 1 egg yolk (place egg white in small bowl set aside)
• With spoon stir until blended and mixture holds together (also works in the mixer, just be sure to cream the butter first).
• Shape into ball and wrap in plastic wrap chill 2-3 hours until firm.
• In small bowl stir walnuts cinnamon and ½ cup sugar set aside.
• Preheat oven to 350°
• Roll out 1/3 of dough to 1/8-thick; use 10-inch round plate as guide.
• Spread egg white with pastry brush on circle.
• Cut into 12 equal wedges, using a pizza cutter to do this makes this step a lot easier.
• Spread walnut mixture and roll starting at curved edge.
• Place cookies point side down about 1 1/2- inches apart.
• In cup beat 1 egg and ½ teaspoon sugar.
• Brush cookies.
• Bake 15-20 minutes.