Description
Chocolate-dipped almond horn cookies blend German bakery traditions with irresistible sweetness. Crisp almond paste crescents draped in rich chocolate offer a delightful European treat that melts perfectly on your palate.
Ingredients
Scale
Main Ingredients:
- 12 ounces (340 grams) almond paste
- 4 ounces (113 grams) blanched almond flour or finely ground almonds
- 1 large egg white
- 1 whole egg
Sweeteners and Flavor Enhancers:
- ¾ cup (150 grams) sugar
- 1 teaspoon pure almond extract
- ½ teaspoon vanilla extract
Finishing and Decoration:
- ½ cup (50 grams) sliced almonds
- 4 ounces (113 grams) semi-sweet chocolate, chopped finely
- 1 tablespoon (15 milliliters) butter
Instructions
- Preheat the oven to 375°F (190°C) and prepare a large baking sheet by lining it with a silicone mat or parchment paper.
- In a mixing bowl, blend almond paste, chopped almonds, and granulated sugar using a low-speed mixer until the mixture becomes crumbly and loose.
- Incorporate the egg white, almond extract, and vanilla extract into the mixture, beating on medium speed until a smooth, cohesive dough forms.
- Precisely divide the dough into 12 equal portions using a kitchen scale, then roll each portion into a uniform ball.
- Gently shape each ball into a log approximately 4½ inches (11.4 centimeters) long using the palm of your hand.
- Carefully arrange the logs on the prepared baking sheet, curving them into horseshoe shapes with slight spacing between each cookie.
- Create an egg wash by whisking one egg with one tablespoon (15 milliliters) of water, then delicately brush this mixture over each cookie.
- Sprinkle sliced almonds on top of the cookies, gently pressing them to ensure they adhere to the surface.
- Bake the cookies for 12-14 minutes, or until the edges and bottom turn a golden brown color, then allow them to cool slightly on the baking sheet.
- For the chocolate coating, melt three-quarters of the chocolate in a microwave-safe bowl, using the chocolate setting or heating in 20-second intervals while stirring between each session.
- Blend the remaining chocolate and butter into the melted chocolate, stirring thoroughly until the mixture is smooth and completely combined.
- Dip both ends of the cooled cookies into the warm chocolate mixture, placing them on wire racks or parchment paper to set.
- If the chocolate appears sticky, refrigerate the cookies for approximately 20 minutes to help the chocolate harden quickly.
- Store the finished almond horn cookies in an airtight container in a cool environment for up to seven days.
Notes
- Prep like a pro by gathering all ingredients beforehand to streamline your baking adventure.
- Almond paste works best when slightly softened at room temperature for easier mixing and smoother dough.
- Measuring ingredients precisely guarantees consistent cookie texture and prevents potential baking mishaps.
- Horseshoe shapes aren’t just decorative but help cookies bake evenly and maintain their delightful curve.
- Chocolate dipping transforms these traditional cookies into elegant, restaurant-worthy desserts that’ll impress everyone.
- Prep Time: 30 minutes
- Cook Time: 14 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 24
- Calories: 138 kcal
- Sugar: 4 g
- Sodium: 25 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 15 mg