Chocolate Dipped Almond Horn Cookies
These 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
Did you try this recipe? If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram
Chocolate Dipped Almond Horn Cookies
Equipment
Ingredients
- 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
Instructions
- 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!
Notes
- 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
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
37 Comments on “Chocolate Dipped Almond Horn Cookies”
Is it possible to make the dough one day ahead of time and bake and dip them the day of the event?
Yes you sure can!
Can I sub something for the egg white as we don’t use eggsÂ
I’m sorry I truly don’t know what would work in place of egg whites.
This batch – I made 109 of the almond chocolate horns they are the best – So thank you  for the recipe- I tweaked it a little but overall they came out wonderful .Â
I’m so glad you like them Debbie and thanks for your review! 🙂
My cookies only made 6 over done on bottom not done inside.  The almond paste was too strong? I don’t want to rate the recipe because it s probably my fault?
I’m sorry Carrie…I have no idea what could have gone wrong if you followed the recipe exactly. Were the cookies rolled too big?