Name: Chocolate Dipped Almond Horn Cookies
Prep time: 20 min
Cook time: 14 min
Total time: 34 min
Yield: 12 servings
Cuisine: American
Ingredients: 7 ounces almond paste; 0.5 cup finely ground almond flour; 0.333 cup granulated sugar; 1 egg white; 1 pinch salt; 1 cup raw sliced almonds; 0.5 cup dark chocolate chips; 1 tsp coconut oil

Chocolate Dipped Almond Horn Cookies cover

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Chocolate Dipped Almond Horn Cookies

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Ingredients

Warning0 allergens identified

Chocolate Dipped Almond Horn Cookies

7 ounces almond pastetorn into 1" chunks (do not use marzipan)

½ cup finely ground almond flour do not sub with almond meal

⅓ cup granulated sugar

1 egg white

1 pinch salt

1 cup raw sliced almonds leave whole or coarsely chop

½ cup dark chocolate chips

1 tsp coconut oil sub with butter

Instructions

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Instructions

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!

Nutrition

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Tips & Tricks (5)

Room Temperature Almond Paste 🌡️
Bring almond paste to room temperature before mixing to ensure it blends smoothly with egg whites and creates a uniform, lump-free dough with the perfect chewy texture.
Whip Egg Whites to Stiff Peaks 🥚
Beat egg whites until they form stiff, glossy peaks before folding into the almond mixture; this incorporates air that creates a lighter, airier cookie texture while maintaining chewiness.
Toast Almond Flour First 🌰
Lightly toast your ground almond flour in a dry skillet for 2-3 minutes before adding to the dough to intensify the nutty flavor and reduce any raw, bitter notes.
Temper Chocolate Properly 🍫
Melt dark chocolate with coconut oil at 50% power in short 30-second bursts, stirring between intervals, to maintain a smooth, glossy coating that sets with a beautiful snap rather than a dull finish.
Chill Before Dipping ❄️
Refrigerate baked cookies for at least 30 minutes before chocolate dipping so the warm chocolate sets quickly and adheres better to the cold cookie surface.