Chocolate Dipped Almond Horns Recipes

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.

Steps:

• Line cookie sheet with parchment or foil.
• In a food processor combine almond paste and sugar.
• Mix until the texture of fine crumbs.
• Add egg white and flour, reserving yolk.
• Mix until dough becomes smooth paste, it will be slightly sticky.
• Turn dough out onto a lightly floured surface.
• With floured hands roll dough into a 12" log.
• Divide into 12 equal pieces and roll into balls.
• Roll balls between palms into 3" logs, slightly tapered at ends.
• Spread almonds on a plate.
• Beat reserved egg yolk with 2 tablespoons of water.
• Dampen log with beaten yolk.
• Roll each log in almonds until coated, bending into crescents.
• Place crescents 2" apart on prepared cookie sheet and refrigerate for 20 minutes.
• Preheat oven to 350ºF.
• Bake 12-14 minutes or until light golden in color.
• Cool baking sheet on wire rack for 5 minutes, and loosen crecents with a spatula.
• Slide parchment off baking sheet and back onto wire rack to finishing cooling cookies.
• Melt chocolate in double boiler or microwave.
• Dip cookie ends into melted chocolate.
• Place back on parchment until chocolate is dry.
• Layer "Almond Horns" between sheets of wax paper in airtight container.

Steps:

• Preheat oven to 375 degrees.
• Spray 2 baking sheets with nonstick spray.
• Spread almonds on rimmed baking sheet.
• Place almond paste and sugar in processor and process until blended.
• Add egg whites, 1 at a time, blending well betwwen additions.
• Spoon dough into pastry bag fitted with plain 5/8-inch-wide tip. Pipe one 6-inch-long log of dough atop almonds on rimmed sheet.
• Gently roll dough in almonds, coating completely (dough is sticky).
• Transfer to prepared sheets, bending dough ends to create horseshoe shape with 1 1/2-inch-wide space between ends.
• Repeat with remaining dough, spacing cookies about 1 inch apart.
• Bake cookies until golden, about 18 minutes. Transfer to rack and cool.
• Line another baking sheet with foil. Stir chocolate in medium metal bowl set over saucepan of simmering water until melted and smooth.
• Dip ends of 1 cookie into chocolate, tilting pan if necessary. Shake cocokie gently to remove excess chocolate.
• Place cookie, rounded side up, on foil-lined sheet.
• Repeat with remaining cookies.
• Refrigerate cookies until chocolate sets, about 30 minutes.