Chocolate Dipped Almond Horn Cookies
Chocolate Dipped Almond Horn Cookies are crunchy, chewy cookies dipped in dark chocolate. They’re easy to make and are naturally gluten-free!
My cookie consumption has been a little bit out of control lately, and these Chocolate Dipped Almond Horn Cookies are a big reason why.
I’ve fallen head over heels for these addictively chewy cookies!
I’ve seen almond horn cookies in stores before, but for whatever reason I never tried them until this year when I started seeing them in Whole Foods Market. They’re naturally gluten free cookies, which is what initially attracted me to them.
I’ve reduced my wheat intake due to some ongoing gut issues that I’m trying to work out, so these cookies have become one of my favorite treats to pick up when I’m at Whole Foods.
I made it a priority to develop my own recipe to share with you here, and 3 batches later they’re here before you in all they’re chocolatey almond glory. 🙂
If you’d like to try another gluten-free cookie recipe, my Greek almond cookies get rave reviews every time!
Almond horn cookies are much like snowball cookies in that they’re traditional cookies in various countries. There are German, Italian and even Jewish versions of these cookies to name a few.
These almond paste cookies are very unique and extremely addictive. The crunchy almond exterior gives way to a soft, chewy interior that’s just sweet enough with a mild almond flavor.
Dipping the cookies in chocolate is optional for some people, but it’s necessary for chocaholics like me.
How to make this recipe
These almond horn cookies may look a little fancy, but they couldn’t be easier to make. Only a few ingredients are required, and the dough comes together in minutes.
- Simply break up the almond paste into chunks and place it into the bowl of a stand mixer fitted with the paddle attachment. Add the almond flour, sugar and egg white and mix until well combined.
- Place the sliced almonds in a bowl and leave whole or break up into smaller pieces with your fingers.
- Measure out about 1 1/2 tablespoons of dough and roll into the almonds. The dough is sticky, so rolling in the almonds will keep it from sticking to your hands.
- Roll into a 4″ log between your hands and coat with more almonds. Shape into a crescent and place on a parchment lined baking sheet.
- Repeat with the remaining dough and place 1-2 inches apart on the baking sheet. You should have 12 cookies total.
- Bake the cookies for 12-14 minutes until golden, and cool completely on a wire rack.
- Once the cookies have cooled, place the chocolate and oil in a microwave safe bowl and heat for 1 minute. Stir well and heat for 20-30 seconds more if necessary. Stir until smooth.
- Dip the cookies into the chocolate or spoon the chocolate over the bottoms and place on the parchment lined baking sheet until the chocolate has set.
Once the cookies have set, store them in an air tight container for up to one week. It’s normal for the chocolate to discolor after a day or so but it doesn’t affect the flavor or quality of the cookies.
I’m completely obsessed with these Chocolate Dipped Almond Horn Cookies and can’t believe that it took me so long to discover them.
I see another batch happening this week. 🙂
More cookie recipes you’ll love:
- Carrot oatmeal cookies
- Chocolate dipped coconut macaroons
- Flourless almond butter cookies
- Flourless chocolate peanut butter cookies
- Russian tea cakes by Life Love and Sugar
If you try this recipe I’d love to hear from you! Leave a comment and rating below, or tag me @flavorthemoments on Instagram!
Chocolate Dipped Almond Horn Cookies
- 7 ounces almond paste torn into 1″ chunks
- 1/2 cup finely ground almond flour
- 1/3 cup granulated sugar
- 1 large egg white
- pinch salt
- 1 cup sliced almonds leave whole or coarsely chop
- 1/2 cup semi-sweet baking wafers or sub with chocolate chips
- 1 teaspoon coconut oil sub with your favorite oil
- Preheat the oven to 375 degrees. Line a rimmed baking sheet with a silicone baking mat or parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, add the almond paste, almond flour, granulated sugar, egg white and pinch of salt. Beat on low just until the mixture comes together a bit, then beat on medium low until well combined.7 ounces almond paste, 1/2 cup finely ground almond flour, 1/3 cup granulated sugar, 1 large egg white, pinch salt
- Place the sliced almonds in a bowl. Using a 1 1/2″ cookie scoop, form the dough into balls (about 1 1/2 tablespoons per cookie) and place into the bowl with the sliced almonds. The dough is sticky, so roll in the sliced almonds until the dough is coated with almonds so it will keep the dough from sticking to your hands.1 cup sliced almonds
- Roll the dough into a log between your hands until it’s about 4″ long. If necessary, roll the dough in the sliced almonds once again to coat and place on the prepared baking sheet and shape into a crescent. Repeat with the remaining dough, placing cookies 1-2″ apart.
- Bake for 12-14 minutes, rotating the pan halfway through baking time, until golden brown. Remove from heat and cool completely on a wire rack.
- Place the chocolate chips or baking wafers and oil in a microwave safe bowl. Heat for 20-30 second increments, stirring well each time until the chocolate is completely melted.1/2 cup semi-sweet baking wafers, 1 teaspoon coconut oil
- Dip the ends of each cookie in the chocolate and place on the silicone or parchment lined baking sheet until the chocolate has set. Enjoy!
- Store cookies in an air tight container at room temperature for up to 1 week.
- The chocolate will discolor after a day or so, but it does not affect the quality or flavor of the cookies.
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
29 Comments on “Chocolate Dipped Almond Horn Cookies”
How wonderful that these are gluten-free! I’ve seen these cookies but I’ve never tried one. Now that I have your recipe, I have no excuse not to! PS – my cookie consumption has also been pretty crazy this year!
These are so addicting — I hope you feel the same! And I’m tapering back on cookies finally! 😘
I’ve been trying to cut back on wheat and dairy too, so I love checking out your recipes Marcie! These almond horn cookies look so delicious, and the chocolate dip is a must for me too!
We’re definitely on the same wavelength food-wise! Thanks Leanne!
Thank you Akhila! These definitely aren’t you’re run of the mill cookies. 😀
Ooh, these look just gorgeous, Marcie! That shiny glaze… The recipe sounds phenomenal too, bookmarked for later. Thanks for sharing! 🙂
Thank you so much Nicole!
My almond paste ingredient list:
Sugar, almonds(28%), glucose syrup(wheat starch), water. I think these would work for people that are gluten-intolerance, not those that have celiac disease
Hi Carolyn. Not all almond paste contains glucose syrup…just make sure to read the labels.
I have been looking for this recipe a long time. A friend used to buy these for me when he went on a trip once or twice a year and they were my favorites. I would freeze a few to have for a special treat and anxiously await my next gift. Finally the bakery closed that they came from. I stumbled across this a week ago and ran out to buy the ingredients. I made them the following day just praying they would be at least similar to the ones I had loved. They were, I swear, an exact duplicate to what I remembered. I only got 8 from the batch ( I may have enlarged them a bit) but I was ecstatic. I ate the first congratulating myself on such a find. I left the seven remaining on the counter to let the chocolate finish setting ( that’s right, I ate the first with drippy chocolate because I couldn’t wait). I went to let the dog out and found one missing, hubby had grabbed one, ok I figured he may as well enjoy just one. Next trip into the kitchen two more gone- he brought them to his mom- awww. Two hours later granddaughter came in and grabbed one and loved it, but then generosity left me, I hid the last three in my crockpot. I bought more ingredients today-I think there’s an empty shoebox in my closet that needs filling.
I’m so glad these lived up to the memory of those special cookies, and I love that you hid them in your crockpot! Thank you for your feedback — I appreciate it!
Can this recipe be made with regular flour instead of almond flour?
I’ve never tried it so I wouldn’t recommend it.
Many years ago, we used to buy almond horns that had what seemed like an almond butter cream filling that was then covered by in thin layer of chocolate. The filling was rich, creamy and almondy but not too sweet. Are you aware of any recipes for this?
I’m sorry, I’m not familiar with that recipe.
A+++++ These are excellent. Easy to make and delicious. I used 1/4 cup sugar the second time and they were just as tasty. Thank you for a lovely recipe. Much gratitude for you sharing it. ❤️
I’m so glad you enjoyed these….they are a favorite of mine! Thank you for sharing your feedback. 🙂
Just perfect – great recipe, great instructions and they came out bakery-perfect. Thank you!
I’m so glad to hear that — thank you!
Served these on Christmas Eve and they were a hit! Making them again now for New Year’s Eve. And they’re so easy!
I’m so glad you like them — I’m planning to make some today too!
How do u ameh almond paste?
I’m sorry I don’t know what you’re asking as there is typo.
Very expensive to make for 12 cookies. I bake constantly all my recipe contain at least 4 lb of flour
These are classic cookies that only use almond paste so it sounds like this recipe is not for you.
I love these cookies, but for some reason they always spread out too far. They are still delicious but I don’t know what I’m doing wrong. The first year I made them. I had no problem but since then I have an I wonder if it’s the gluten-free almond paste that I’m using. Any suggestions?
Hmmm maybe it is that? I can’t say for sure since I’ve never used it. Have you tried chilling the dough first?
My daughter made these today and they are delicious. I will definitely be making them again. We had a bakery in town that made these and they were our favorite. This recipe is a perfect match to the flavor and texture. So happy that I can make them at home since that bakery closed many years ago and I have never found them anywhere else. So yummy!
I’m so happy that you love the cookies! Thank you for leaving your feedback. 🙂