Chocolate Dipped Almond Horns Recipe 455

CHOCOLATE DIPPED ALMOND HORN COOKIES

Steps:

• Preheat the oven to 375 degrees. Line a rimmed baking sheet with a silicone baking mat or parchment paper.
• In the bowl of a stand mixer fitted with the paddle attachment, add the almond paste, almond flour, granulated sugar, egg white and pinch of salt. Beat on low just until the mixture comes together a bit, then beat on medium low until well combined.
• Place the sliced almonds in a bowl. Using a 1 1/2" cookie scoop, form the dough into balls (about 1 1/2 tablespoons per cookie) and place into the bowl with the sliced almonds. The dough is sticky, so roll in the sliced almonds until the dough is coated with almonds so it will keep the dough from sticking to your hands.
• Roll the dough into a log between your hands until it's about 4" long. If necessary, roll the dough in the sliced almonds once again to coat and place on the prepared baking sheet and shape into a crescent. Repeat with the remaining dough, placing cookies 1-2" apart.
• Bake for 12-14 minutes, rotating the pan halfway through baking time, until golden brown. Remove from heat and cool completely on a wire rack.
• Place the chocolate chips or baking wafers and oil in a microwave safe bowl. Heat for 20-30 second increments, stirring well each time until the chocolate is completely melted.
• Dip the ends of each cookie in the chocolate and place on the silicone or parchment lined baking sheet until the chocolate has set. Enjoy!

ITALIAN CHOCOLATE-DIPPED ALMOND HORNS

Steps:

• Preheat oven to 375°F. Line your baking sheet with parchment paper or silicone baking mat.
• In bowl of stand mixer fitted with paddle attachment (or use a hand mixer), mix marzipan, almonds, and sugar on low speed until combined (mixture may appear dry).
• Mix in egg white and almond extract until well combined.
• Place sliced almonds in shallow dish and lightly crush with hands.
• Divide dough into 12 equal portions (about 1 rounded tablespoon each). Roll each ball into crushed almonds as you shape it into approximately 4½-inch ropes with blunt ends.
• Shape rope into U-shape and place on prepared baking sheet. Continue with remaining balls of dough, evenly spacing them apart on baking sheet.
• Bake cookies until just beginning to turn golden, about 15 minutes.
• Let cool on pan about 10 minutes, then transfer to cooling rack to cool completely.
• In microwave or using the double broiler method, melt half of chocolate, then add remaining chocolate and stir to melt.
• Immediately dip ends of almond horns in chocolate and place back on parchment paper lined baking sheet.
• Chill cookies in fridge until set. Serve cookies at room temperature. Enjoy!

CHOCOLATE DIPPED ALMOND HORNS RECIPE - (4.5/5)

Steps:

• Adjust oven rack to middle position and preheat oven to 375°F. Line rimmed baking sheet with parchment paper. In bowl of standing mixer fitted with paddle attachment, mix marzipan, almonds, and sugar on low speed until combined (mixture may appear dry). Mix in egg white and almond extract until combined. Place sliced almonds in shallow dish and lightly crush with hands. Divide dough into 12 equal portions (about 1 rounded tablespoon each). Working one at time, roll each ball into almonds as you shape it into 4 1/2-inch ropes with blunt ends. Shape rope into U shape and place on prepared baking sheet. Continue with remaining balls of dough, evenly spacing apart from each other. Bake cookies until just beginning to turn golden, about 15 minutes. Let cool on pan 10 minutes, then transfer to cooling rack to cool completely, about 30 minutes. In microwave or in medium bowl over pan of barely simmering water, melt half of chocolate, stirring gently, then add remaining chocolate and stir to melt. Dip ends of almond horns in chocolate and place back on parchment paper lined baking sheet. Chill cookies in fridge until set. Serve cookies at room temperature.

CHOCOLATE DIPPED ALMOND HORNS RECIPE

Steps:

• Adjust oven rack to middle position and preheat oven to 375°F (190°C). Line rimmed baking sheet with parchment paper.
• In the bowl of a stand mixer fitted with paddle attachment, mix marzipan, ground almonds, and sugar on low speed until combined (mixture may appear dry). Mix in egg white and almond extract until combined.
• Place sliced almonds in shallow dish and lightly crush with hands. Divide dough into 12 equal portions (about 1 rounded tablespoon each). Working one at time, roll each ball into almonds as you shape it into 4 1/2-inch ropes with blunt ends. Shape rope into U shape and place on prepared baking sheet. Continue with remaining balls of dough, evenly spacing apart from each other.
• Bake cookies until just beginning to turn golden, about 15 minutes. Let cool on pan 10 minutes, then transfer to cooling rack to cool completely, about 30 minutes.
• In microwave or in medium bowl over pan of barely simmering water, melt half of chocolate, stirring gently, then add remaining chocolate and stir to melt. Dip ends of almond horns in chocolate and place back on parchment paper lined baking sheet. Chill cookies in fridge until set. Serve cookies at room temperature.