CHOCOLATE DIPPED ALMOND HORN COOKIE – Naturally gluten-free almond horn cookies are crunchy on the outside and soft and chewy in the middle. I don’t know why they’re called horns being they resemble a horseshoe. Not that I care what you call them because they’re utterly delicious.
Like, make-a-triple-batch-delicious.
That won’t be hard because they’re easy to make using just a few ingredients! Almond paste, pulverized almonds or almond flour, sugar, egg whites, almond and vanilla extract. Mix it together, form into logs, coat with almonds, bake. Cool and dip in chocolate.
Eat your way to heaven on Earth.
Almond paste doesn’t taste very nutty to me. When you pulverize almonds into a paste with sugar the almonds take on a whole new identity. Maybe because the tell tale crunch is missing or maybe it’s all the sweetness.
Whatever the reason I find it just as addictive, if not more so, than chocolate. I can spoon feed it straight from the can the same way I do nutella.
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One batch will make only 12 cookies but they’re bigger than the palm of your hand and hefty. One cookie is pretty satisfying. . .two is better.
They’re the type of cookie you can’t get out of your head.
If they’re in your house than they’re calling your name.
It’s the one time when hearing voices is a totally good thing.
CHOCOLATE DIPPED ALMOND HORN COOKIES
Ingredients
- 12 ounces almond paste
- 4 ounces finely ground almonds or blanched almond flour
- ¾ cup sugar
- 1 large egg white
- 1 teaspoons pure almond extract
- ½ teaspoon vanilla extract
- 1 egg
- ½ cup sliced almonds plus more if needed
- 4 ounces semi-sweet chocolate finely chopped
- 1 tablespoon butter
Instructions
- Preheat oven to 375°F. Line a large baking sheet with a silpat or parchment paper.
- Beat the almond paste, almonds and sugar together on low speed - it will be crumbly.
- Beat in the egg white, almond and vanilla extract on medium speed until a smooth dough forms.
- Divide the dough into 12 equal pieces (use a kitchen scale if you have one) and roll into a ball.
- Working with one ball at a time roll it under your palm to form a 4+1/2-inch long log.
- Place it on the baking sheet and shape it into a horseshoe.
- Beat the egg with a tablespoon of water in a small bowl. Brush the cookies with it, one at a time and sprinkle the top with almonds pressing them on to stick.
- Bake 12 - 14 minutes until golden on the bottom and edges. Cool on the pan.
- Add ¾ of the chocolate to a microwave proof bowl. If you have a chocolate setting on your microwave use that to melt the chocolate (use the normal setting if you don't) in 20 second increments, stir after each until completely melted and hot.
- Stir in the butter and remaining chocolate, stir, stir, stir until completely melted.
- Dip the ends of the cookies into the chocolate and place on a wire rack or parchment paper to harden. If the chocolate remains tacky to the touch refrigerate for 20 minutes to help it set up.
- Store tightly covered in a cool place up to a week.