Almond Horns

• Vegetarian
• Gluten free

• Refrigerated

  • 2 Egg whites, large

• Condiments

  • 6 oz Almond paste

• Baking & Spices

  • 1/3 cup Almond flour
  • 4 oz Chocolate, semisweet
  • 1/4 cup Granulated sugar

• Oils & Vinegars

  • 1 tsp Oil

• Nuts & Seeds

  • 1 1/4 cups Almonds, toasted

Found on dessertfortwo.com

Description

Ingredients

• 6 ounces almond paste
• 1/3 cup almond flour
• 1/4 cup granulated sugar
• 2 large egg whites, divided use
• 1 1/4 cups toasted almonds, sliced
• 4 ounces semisweet chocolate, chopped
• 1 teaspoon oil

Directions

• Preheat the oven to 375, and line a baking sheet with parchment paper.
• In a medium bowl, add the almond paste, almond flour, and sugar, and beat on medium speed with an electric mixer until crumbly. It will be quite dry.
• Mix in 1 egg white and beat until smooth.
• Dice the sliced almonds finely and place in a shallow bowl.
• Divide the dough into 12 equal balls, and roll them out into 4 1/2 ropes. Roll them in the almonds to help with the stickiness of the dough.
• Move the ropes to the baking sheet, forming them into horn shapes as you place them.
• Beat the remaining egg white with a teaspoon of water, and brush it on the cookies.
• Bake for 13-14 minutes, and let cool on the baking sheet for a few minutes.
• Meanwhile, melt the chocolate with the oil either in a double boiler or on 50% power in the microwave (30 second pulses, stir between each pulse).
• Dunk the ends of each cookie in the chocolate, and place back on the baking sheet to set.
• You can chill the cookies until the chocolate sets, or let the set at room temperature. They keep covered for up to 4 days.