Chocolate Dipped Almond Horn Cookies
Chocolate Dipped Almond Horn Cookies are chewy, classic almond horn cookies that 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. 🙂
Chocolate Dipped Almond Horn Cookies
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 Chocolate Dipped Almond Horn Cookies
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.
Next comes the fun part! 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 treats made with almond flour:
- 7 ounces almond paste, torn into 1" chunks
- 1/2 cup finely ground almond flour such as Bob's Red Mill
- 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 chocolate chips
- 1 teaspoon coconut oil (may substitute with canola 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.
- 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.
- 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.
- 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!
- Nutrition information was calculated using My Fitness Pal and is meant to be an estimate only. The numbers will vary based on the quantity consumed, brands used and substitutions that are made.
- 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.
Serving Size:1 cookie
Amount Per Serving: Calories: 248 Total Fat: 16g Saturated Fat: 3g Cholesterol: 0mg Sodium: 88mg Carbohydrates: 23g Fiber: 3g Sugar: 18g Protein: 5g