French Horns
Recipe:
French Horns also known as French crescents are a butter cookie with one end of the cookie dipped in chocolate and rolled in chopped nuts. You can use white or dark chocolate, or you can use both for a variety of color and taste.
Almond horns | حلوة اللوز او قرون اللوز | Marzipan Crescent Cookies | Mandelhörnchen
Marzipan and gluten free lovers! Today I have for you another favorite cookie recipe of mine, Mandelhörnchen or Almond Horn Cookies .
Full Recipe:
8 ounces of marzipan
1 cup of almond flour
1 cup of powdered sugar
1 egg white1/2 teaspoon of almond extract ( I used rosewater)
2 teaspoons lemon juice
1 egg yolk for brushing
1 cup sliced almonds
8 oz أوقية مرزبانية
1 كوب طحين لوز
1 كوب سكر بودرة
1 بياض بيضة 1/2 ملعقة صغيرة من مستخلص اللوز (استخدم ماء الورد)
2 ملاعق صغيرة عصير ليمون
1 صفار بيضة للدهن
1 كوب لوز مقطع
Click on the card above in the video to see how I make marzipan for this recipe.
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If your family makes something similar, please let me know in the comments.
Time Stamps
00:00 Start of video
03:40 Making the dough
05:30 Grinder makes an appearance
09:30 Yeast
11:43 Butter in Mexico
12:30 Mixer starts dough
15:17 Dough turn out the dough
15:50 Weighing out dough
16:55 Grinding the nuts
20:00 Egg whites
20:44 Fold ground walnuts into egg whites
21:35 Start rolling out the nut horns
25:52 Trying the metal tortilla press
26:30 Letting the horns rise
27:13 Baking
28:03 Comparing horns and how they bake
28:55 Wrap up and Goodbye
Hungarian Butter Nut Horns
Dough:
Combine the following ingredients:
4 egg yolks (save whites for the filling later)
1 1/2 tablespoons yeast
1/2 teaspoon salt - if you are using salted butter you can leave this out.
3 tablespoons of sugar
1/2 pint (1 cup) sour cream.
I've found that the all natural sour creams work better. When I have used one that has a lot of artificial ingredients the texture and final taste of the dough is sub-par. Do not over work the dough. Form individual little balls, makes about 40 to 45 (1 ounce/28grams) or 60-65 (.75 ounce/21.5grams) dough balls. Place on cookie sheets and cover with wax paper and a tea towel to prevent them from drying out. Let stand in a cool place overnight 12 to 24 hours.
If kept in the fridge be sure to remove them at least 1/2 hour before trying to roll them out (otherwise they will crack and not roll out smooth).
Roll out each ball on a lightly floured surface to a thickness of 1/8 inch or less. A rubber band on each end of your rolling pin will maintain a consistent thickness). Roll to 4 to 5 inches in diameter.
Nut Filling:
To four beaten egg whites add 1 cup sugar. Beat until you get semi soft peaks. Stiff peaks will be harder to spread and doesn't stick as well. It also becomes more difficult to work with the longer it sets out.
Gently fold in 4 cups finely ground Walnuts. Place a teaspoon of filling in the center and smooth out with a rubber spatula. Keep a damp rag handy to keep your hands clean. Roll and pull into the horn shape. Pinch the ends to seal.
Space the nut horns evenly, seam down, and allow enough space so they don’t touch once they puff up. I usually can fit 15 to 18 on a half sheet baking pan (ungreased). Cover and allow to nearly double in size.
Preheat oven to 325-350F (162.5-176C)
Brush with a beaten egg mixture that has a dash of cream added to it just before putting in the oven. Sometimes I have pulled them halfway through baking and reapplied the egg wash. Bake in a slow oven (325 - 350) until golden brown (20-25 minutes, depending on oven). Let cool on wire rack. Wait to freeze the next day if storing for later.
Additional personal notes:
I've experimented with the shape and tried different ways of folding the dough over like wontons or fancy little pastries. They tend to be a bit drier, but still a nice cookie.
Substitutions:
Almonds will work but they tend to be a lot drier filling, so increase the moisture of the filling by increasing the egg whites to nuts ratio.
Ground pecans will also work but are more oily. You will have issues with too much moisture in the filling and they don't rise as well when baked. I imagine a combination of both ground Almonds and Pecans would balance each other out and make a good filling.
I also imagine Pistachios would be excellent in this.
I tried a spiced nut mixture once, but the spices overpowered the butter taste and just didn't work. It would require the correct balance and several tries to get right.
I once tried an apricot mixture to make something akin to a rugula, but it did not end well. More mess than anything else. Some experimentation may be in order, but these are a lot of work to end in failure. :) If you try this and have success, let me know in the comments.
Nut Logs similar to a Hungarian Kolache :
This recipe can also be used to make nut logs. It is a LOT quicker too. Just make the dough recipe as above and divide up into 2 or 4 large dough balls, let sit as above and roll out a sheet (like you would a jelly roll and use one of the fillings above). Make sure to tuck the ends under so it doesn't dry out. Do the egg wash glaze halfway through baking but increase the cooking time 30-40 minutes. The nut log tends to be a bit drier since it bakes longer (increasing egg white to nut ratio may solve this) but is great sliced with a bit of butter.
Lastly these freeze really well, both the nut horns and the nut logs:)
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Almond Horns / Almond Crescents / Mandelhörnchen ✪ MyGerman.Recipes
Almond Horns / Almond Crescents - I could describe them as Chocolate-Dipped Marzipan Almond Horns. They are pure bliss and even happen to be gluten-free! They are a macaroon variation, a little chewy, and very sweet.
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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!