Almond horn cookies recipe: Crunchy, Sweet, and Oh So Satisfying!
Almond horn cookies recipe: Crunchy, Sweet, and Oh-So-Satisfying!
Craving melt-in-your-mouth cookies with an irresistible crunch? Look no further than these delightful almond horn cookies! Made with a simple dough infused with almond flavor and rolled in toasted almonds, these beauties are perfect for afternoon tea, gifting, or simply satisfying your sweet tooth.
This recipe yields around 20-25 cookies, enough to share with friends, family, or enjoy all by yourself (we won't judge!). Baking takes just 15 minutes, and the entire process is relatively quick and easy, making it ideal for beginner bakers or when you're short on time.
Gather your ingredients:
* 7 oz (198g) almond paste: The star of the show! Look for good quality paste for the best flavor.
* 1/4 cup (50g) granulated sugar: Adds sweetness and balances the almond flavor.
* 1 large egg white: Binds the dough and creates a delicate texture.
* 2 pinches sea salt: Enhances the overall flavor.
* 1 1/4 cup (130g) sliced almonds: Use blanched almonds for a milder flavor or unblanched for a more intense almond taste. Toast them slightly for extra crunch.
* 6 oz (170g) semi-sweet or bittersweet chocolate, chopped: For an optional decadent dip.
* 1 teaspoon coconut oil (optional): Thins the melted chocolate for easier dipping.
Ready to bake? Let's get started!
1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, crumble the almond paste using a fork or your fingers. You want small pieces, but don't worry if they're not uniform.
3. Add the sugar, egg white, and salt to the almond paste and mix well. Use a stand mixer with the paddle attachment if you have one, or a good old-fashioned whisk works too!
4. The dough will be sticky at first, but don't worry! It will come together. Keep mixing until it forms a smooth, pliable mass.
5. Place the sliced almonds in a shallow bowl. Have a small bowl of water nearby to dampen your hands as needed.
6. Pinch off about 1 tablespoon of dough and roll it into a ball. Gently roll the ball in the damp hands, then roll it in the sliced almonds, coating it completely.
7. Shape the dough-almond mixture into a crescent moon shape. Place it on the prepared baking sheet, leaving some space between cookies as they will spread slightly.
8. Repeat steps 6 and 7 with the remaining dough.
9. Bake the cookies for 14-15 minutes, or until lightly golden brown. Keep an eye on them; they can burn easily!
10. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Chocolate dip, anyone?
1. While the cookies cool, melt the chocolate and coconut oil (if using) in a small heatproof bowl over simmering water. Stir until smooth.
2. Once the cookies are cool, dip one end of each cookie into the melted chocolate. Let the excess drip off, then place the cookie back on the wire rack to let the chocolate harden.
Tips for the perfect almond horn cookies:
* Use good quality almond paste for the best flavor. Don't skimp on this key ingredient!
* Don't overmix the dough. A few lumps are okay.
* Wet your hands when rolling the dough in the almonds. This will prevent it from sticking.
* Don't overcrowd the baking sheet. Give the cookies some space to spread.
* Let the cookies cool completely before dipping them in chocolate. The chocolate won't adhere properly if they're warm.
Enjoy your delicious homemade almond horn cookies! They're sure to become a new favorite treat. And remember, feel free to experiment with different flavor variations. You can add a touch of orange zest to the dough, dip the cookies in white chocolate instead of dark, or sprinkle them with chopped pistachios for extra flair. Get creative and have fun!