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You are here: Home / Dessert / Chocolate Dipped Almond Horns

Chocolate Dipped Almond Horns

This post may contain affiliate links which won’t change your price but will share some commission. View my Disclosure Policy for details.

December 7, 2014 by Hugs & Cookies xoxo 6 Comments

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If you love almond paste then you will find these absolutely incredible. Throw on your stretchy pants and get baking. Consider yourself warned….you won;t be able to eat just one Trust me, I know! hee hee!

almond horn cookiealmond horn cookiesalmond hornchoc dipped horns

Print
Chocolate Dipped Almond Horns
 
Ingredients
  • 1 can Solo Almond Paste
  • ¾ cup powdered sugar
  • 1 large egg, separated
  • 1 tablespoon plus 2 teaspoons all-purpose flour
  • 1 cup thinly sliced almonds, slightly crushed
  • 4 oz bittersweet chocolate
Instructions
  1. Line cookie sheet with parchment
  2. In a mixer beat Almond Paste and sugar until resembles fine crumbs.
  3. Add egg white and flour. Save yolk for egg wash.
  4. Mix until dough becomes a smooth ball of dough.... it will be slightly sticky.
  5. Put dough on a lightly floured surface.
  6. With floured hands roll dough into a 12 inch log.
  7. Divide into 12 equal pieces and roll into balls.
  8. Roll balls between palms into 3 inch logs, slightly tapered at ends.
  9. Spread almonds on a plate.
  10. Beat reserved egg yolk with 2 tablespoons of water.
  11. Dampen log with beaten yolk. Roll each log in almonds until coated, bending into crescents.
  12. Place crescents 2 inches apart on cookie sheet and refrigerate for 20 minutes.
  13. Preheat oven to 350°F and bake 14-16 minutes or until light golden in color.
  14. Cool cookies.
  15. Melt chocolate in the microwave. Dip ends into melted chocolate and lay on wax paper.
  16. Place in fridge to set the chocolate.
#version#

almond cookiesalmond crescents

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Filed Under: Christmas, Cookies, Dessert, Holidays

This post may contain affiliate links, view my Disclosure Policy. Sharing of this post is both encouraged and appreciated. Copying and/or pasting of full recipes to ANY social media or blogs is strictly prohibited without written consent. Recipes- including exact wording and photographs- are Copyright of hugsandcokiesxoxo.com. Any unauthorized use of content or photos from hugsandcookiesxoxo.com is a violation of my Copyright.

Comments

  1. Linda says

    December 8, 2014 at 7:27 am

    These are a Holiday Best. I’d love I topic you shared these with us at Tumbleweed Contessa. This is my idea of a perfect holiday cookie. Yummy!

    Linda
    http://www.tumbleweedcontessa.com/blog/holidaybest/

    Reply
  2. Susan says

    April 12, 2016 at 1:20 pm

    Before I make these just wanted to verify. Use egg white in batter and egg yolk to baste?
    Usually you brush egg white on surfaces. Just wanted to check before making. Thanks.

    Reply
    • Hugs & Cookies xoxo says

      April 12, 2016 at 8:46 pm

      correct

      Reply
  3. Krista says

    December 22, 2016 at 3:23 pm

    what size can of almond paste? I have an 8oz box but I have seen cans that are 12.5oz?
    Thanks

    Reply
    • Hugs & Cookies xoxo says

      December 23, 2016 at 9:35 pm

      7 ounces or 8

      Reply
  4. Lilli says

    December 8, 2019 at 9:53 am

    These were a hit!!!! I’ve made them before, but this recipe has been the best! Just t in case anyone needs to know for gluten allergy, I used gluten free all purpose flour. Thanks so much!!!

    Reply

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Hi, I'm Danielle!

Welcome! I am married to my Prince Charming and we have 2 beautiful boys. I am also a first grade teacher and I love my students more than chocolate chip cookies!  Hope your day is filled with Hugs & Cookies!  xoxo

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