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Chocolate Dipped Almond Horn Cookies Recipe

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★★★★★

4.3 from 54 reviews

Delight in these elegant Chocolate Dipped Almond Horn Cookies, featuring a tender almond paste dough rolled in sliced almonds, baked to golden perfection, and dipped in rich dark chocolate. These crescent-shaped treats combine nutty flavors and a smooth chocolate finish, perfect for special occasions or everyday indulgence.

Ingredients

Scale

Cookie Dough

  • 7 ounces almond paste (torn into 1″ chunks)
  • 1/2 cup finely ground almond flour (do not substitute with almond meal)
  • 1/3 cup granulated sugar
  • 1 large egg white
  • Pinch of salt
  • 1 cup raw sliced almonds (leave whole or coarsely chop)

Chocolate Coating

  • 1/2 cup dark chocolate chips
  • 1 teaspoon coconut oil (substitute with butter if preferred)

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C). Line a rimmed baking sheet with a silicone baking mat or parchment paper to prevent sticking during baking.
  2. Mix Ingredients: In the bowl of a stand mixer fitted with the paddle attachment, add the torn almond paste, almond flour, granulated sugar, egg white, and a pinch of salt. Beat on low speed just until the mixture starts to combine, then increase to medium-low speed and continue beating until the dough is well combined and smooth.
  3. Coat Dough Balls: Place the sliced almonds in a separate bowl. Using a 1 1/2-inch cookie scoop (about 1 1/2 tablespoons per cookie), scoop dough balls and place them into the bowl of sliced almonds. Roll each ball around to coat completely with almonds, which helps prevent stickiness.
  4. Shape Cookies: Roll each almond-coated dough ball gently between your hands into a log approximately 4 inches long. If needed, roll again in sliced almonds to ensure they’re fully coated. Place shaped logs on the prepared baking sheet, shaping each into a crescent form. Leave 1-2 inches of space between cookies.
  5. Bake Cookies: Bake the almond horns for 12-14 minutes, rotating the baking sheet halfway through to ensure even browning. They should turn golden brown and become fragrant. Remove from the oven and transfer cookies to a wire rack to cool completely.
  6. Melt Chocolate: Combine the dark chocolate chips and coconut oil in a microwave-safe bowl. Heat in 20-30 second increments, stirring thoroughly after each interval, until the chocolate is melted and smooth.
  7. Dip in Chocolate: Dip the ends of each cooled almond horn cookie into the melted chocolate. Place the dipped cookies back onto the silicone mat or parchment paper lined baking sheet and allow the chocolate to set completely before serving.
  8. Serve and Enjoy: Once the chocolate coating has hardened, your delicate and delicious chocolate dipped almond horn cookies are ready to enjoy or gift.

Notes

  • Use finely ground almond flour rather than almond meal for a finer texture in the dough.
  • Substitute coconut oil with butter in the chocolate coating for a richer flavor if preferred.
  • Ensure cookies are completely cooled before dipping in chocolate to prevent melting.
  • Store cookies in an airtight container at room temperature for up to one week.
  • For a glossy finish on the chocolate, temper the chocolate before dipping.

Keywords: Almond horn cookies, almond paste cookies, chocolate dipped cookies, holiday cookies, nutty crescent cookies, almond chocolate treats

Find it online: https://epicrecipebox.com/chocolate-dipped-almond-horn-cookies-recipe/