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

Cook Time 14

Cooling Time 10

Total Time 39

Servings: 24 cookies

Course: Cookies

Cuisine: Baked Goods

Calories: 150

Ingredients Equipment Method Nutrition 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

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

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 12gProtein: 3gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 6gSodium: 50mgPotassium: 100mgFiber: 1gSugar: 5gCalcium: 30mgIron: 0.5mg

Notes

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

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