Description
These elegant German-style almond horns feature a chewy, marzipan-like interior encased in a crunchy shell of toasted sliced almonds. Dipped in smooth dark chocolate, they offer a sophisticated balance of textures and a rich nut flavor that is naturally gluten-free.
Ingredients
- 7 oz almond paste, broken into chunks
- 1 cup blanched almond flour
- 1 cup powdered sugar
- 2 large egg whites, divided
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 1/4 teaspoon sea salt
- 1 cup sliced almonds
- 4 oz semi-sweet chocolate, chopped
- 1 teaspoon coconut oil
Instructions
- Preheat your oven to 350°F (175°C) and line a heavy-gauge baking sheet with parchment paper.
- In a food processor, combine the almond paste chunks, almond flour, powdered sugar, one egg white, almond extract, vanilla extract, and salt; pulse until a cohesive, sticky dough forms.
- Divide the dough into balls approximately 1.5 inches in diameter and roll each ball into a small log shape.
- Lightly beat the remaining egg white and brush a thin layer over the surface of each log to act as an adhesive.
- Press each log firmly into the sliced almonds until densely coated, then bend the logs into a crescent shape and place on the prepared baking sheet.
- Bake for 14–15 minutes until the sliced almonds are honey-gold, then let cool on the pan for 5 minutes before transferring to a wire rack.
- Melt the semi-sweet chocolate and coconut oil together, then dip the ends of the completely cooled cookies into the mixture and allow to set until firm.
Notes
For the best results, ensure you are using pure almond paste rather than almond filling, as the latter contains too much moisture and will prevent the cookies from holding their shape. If the dough is difficult to handle, refrigerate it for 20 minutes to allow the fats to firm up, making the shaping process much cleaner and easier.
- Prep Time: 20 mins
- Cook Time: 15 mins
- Category: Dessert
- Method: Baking
- Cuisine: German