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Chocolate Dipped Almond Horn Cookies

Chocolate Dipped Almond Horn Cookies for Delicious Moments

Delight in chocolate dipped almond horn cookies that are gluten-free and perfect for any occasion.
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Prep Time 15 minutes
Cook Time 14 minutes
Cooling Time 10 minutes
Total Time 39 minutes
Servings: 24 cookies
Course: Cookies
Cuisine: Baked Goods
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

For the Cookie Base
  • 8 oz Almond Paste Avoid marzipan for the right texture.
  • 2 cups Almond Flour Ensure it's finely ground.
  • 1 cup Granulated Sugar No substitutions recommended.
  • 1 Large Egg White Aquafaba can be used for vegan version.
  • 1/4 tsp Salt Essential for flavor balance.
For the Coating
  • 1 cup Raw Sliced Almonds Can be chopped or left whole.
  • 8 oz Dark Chocolate Chips Substitute with dairy-free chocolate for vegan.
  • 2 tbsp Coconut Oil Can use butter as an alternative.

Equipment

  • oven
  • baking sheet
  • parchment paper
  • Stand Mixer
  • mixing bowl
  • Wire Rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and prep a baking sheet with parchment paper.
  2. In a stand mixer, combine the almond paste, almond flour, granulated sugar, egg white, and salt. Mix until smooth.
  3. Scoop about 1 ½ tablespoons of dough, roll into a ball, and coat in sliced almonds.
  4. Shape each ball into a crescent, spacing them 1-2 inches apart on the baking sheet.
  5. Bake for 12-14 minutes until golden brown, rotating the sheet halfway through.
  6. Cool on a wire rack for at least 10 minutes before dipping in chocolate.
  7. Dip the cooled cookies in melted dark chocolate and let them set for about 30 minutes.

Notes

Store cookies in an airtight container at room temperature for up to 1 week for optimal freshness.