It was actually a very special dessert, in that I had been on a search for a recipe for Almond Horns ever since I tasted my first
A few months ago I finally came across a recipe somewhere - probably Pinterest. It seems that Lindsay at love & olive oil had been looking for a recipe for the last several years as well. She thought the only reason she couldn't find it was because she had been looking for "almond crescents"... but I know it didn't do any good to look under Almond Horns either. She doesn't say where she ended up finding the recipe, but I'm glad she did.
I pinned the recipe to my secret board and waited for the right opportunity to surprise Jennifer with a pan of fresh Almond Horns.
The words that come to mind when I eat these - magically delicious.
And now I know they are easy....
Oh, by the way Almond Horns are supposed to have one half of the horn dipped in chocolate. I find that completely unnecessary. You can make up your own mind.
The recipe refers to them as cookies, but they are really more like a pastry. The size is about that of a small croissant.
Chocolate Glazed Almond Horns
Yield: 6 cookies
8 ounces (about 3/4 cup) almond paste (not marzipan)
2 egg whites, lightly beaten in a small dish
1/3 cup granulated sugar
3 tablespoons almond meal or almond flour
1 cup sliced almonds
2 tablespoons heavy cream
2 tablespoons butter, cut into cubes
2 teaspoons corn syrup
4 ounces semisweet chocolate, finely chopped
Line one baking sheet with parchment paper. Set aside.
In a bowl or the bowl of a stand mixer, break almond paste into almond-sized chunks. Add sugar, almond flour and 3 tablespoons of beaten egg white mixture and mix on medium-low until combined.
Whisk 1 tablespoon of water into the remaining tablespoon or so of egg white and set aside.
Pour sliced almonds onto a shallow dish or plate. Divide dough into 6 even balls (approximately 50 grams each) I divided my dough into 8 pieces to make 8 cookies. A large, 3 tablespoon cookie scoop is approximately the right size for 6. Drop one ball into the sliced almonds. Roll, using the almonds to prevent the dough from sticking to your hands, into a 4-inch log. Transfer to a parchment-lined baking sheet, and gently shape into a crescent, pressing down to flatten slightly. Repeat with remaining dough.
Preheat your oven to 375 degrees F. Let cookies sit, uncovered, for 30 minutes, then brush with egg white mixture. Bake for 15 to 18 minutes or until bottoms are golden brown. Remove from oven and let cool on cookie sheet while you prepare the glaze. Or if you are me, start eating your almond horns.
In a small saucepan, combine cream, butter, and corn syrup. Stir over medium-low heat until melted and smooth. Remove from heat and add chopped chocolate; the residual heat should be enough to fully melt the chocolate. If not, return to low heat for a minute at a time until mixture is smooth.
Remove from heat and quickly dip cooled cookies into glaze. Return to baking sheet and let sit for 30 minutes until glaze is set.
Cookies will keep covered in an airtight container for up to 1 week.
See how yummy they look on the inside?
Make something wonderful today!
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