These Chocolate Dipped Almond Horn Cookies are naturally gluten-free and guaranteed to impress! These classic almond cookies are made with almond paste, which gives them an irresistible chewy texture and deep almond flavor. They’re coated in crunchy sliced almonds, dipped in dark chocolate and they’re so easy to make!

Almond horn cookies on parchment paper.

My cookie consumption has been a little bit out of control lately, and these Chocolate Dipped Almond Horn Cookies are a big reason why.   

They’re irresistibly crunchy and chewy like my Greek almond cookies, but they have even more rich almond flavor thanks to almond paste. 

This recipe was inspired by the almond horn cookies at Whole Foods Market. I was obsessed with them for months until I finally decided that I needed to develop my own recipe.

Many batches later, I’m happy to report that these almond paste cookies are every bit as good if not better!

The crunchy almond exterior gives way to a soft, chewy interior that’s just sweet enough and packed with almond flavor.

Dipping the cookies in dark chocolate is optional, but of course highly recommended. The chocolate really takes them over the top!

They’re festive, extremely easy to make, and they’re perfect for holidays or any occasion. 🙂

Chocolate dipped almond horn cookies on a plate.
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Why you’ll love this recipe

  • Almond horns are made with almond paste, almond flour, and slivered almonds to deliver a rich almond flavor that pairs perfectly with the dark chocolate coating.
  • It’s a quick and easy recipe that takes around 30 minutes from start to finish.
  • The cookie dough doesn’t need to be chilled, making this a great last-minute cookie recipe for holiday parties and gatherings.
  • The cookies are naturally gluten-free and dairy-free.

Recipe ingredients

You need very few ingredients to make these almond horn cookies, most of which you’ll have on hand.

Almond horn cookie recipe ingredients.
  • Almond paste. Almond paste is a coarse paste made from ground almonds and sugar. It is not the same thing as marzipan, which is made from the same ingredients but contains less almonds and is very sweet and smooth in texture.
  • Almond flour. Use a finely ground almond flour for the best texture. Do not use almond meal, which contains the almond skins and will affect the texture of the cookies.
  • Granulated sugar. Just 1/3 cup sweetens the cookies without making them too sweet.
  • Egg white. Helps to bind together the almond horn cookie dough.
  • Sliced almonds. Use raw almonds as they will toast as the cookies bake. You may leave them whole or coarsely chop them, depending on the texture you prefer.
  • Chocolate. I used dark chocolate baking wafers, but chocolate chips or a chopped chocolate bar will work too. Semi-sweet or milk chocolate works as well.
  • Coconut oil. May be subbed with another oil, such as canola or vegetable.

See the recipe card below for the full list of ingredients and quantities.

How to make almond horn cookies

These almond horn cookies may look and sound fancy, but they couldn’t be easier to make! Only a few ingredients are required, and the dough comes together in minutes.

Pro tip: Do not sub the almond paste with marzipan. Marzipan is much sweeter and firmer, which will affect the texture and flavor of the cookies.

See the recipe card below for full instructions.

Prepare the cookies

Almond horn cookie batter in mixing bowl.
In the bowl of a stand mixer fitted with the paddle attachment, mix together the almond paste, almond flour, sugar, salt, and egg white until well incorporated.
Almond horn cookies rolled into logs with almonds.
Measure the dough into 1 1/2″ balls. Roll each ball in the sliced almonds, then roll the ball into 4″ logs, pressing the almonds into the dough as you roll.
Almond horns shaped in crescents before baking.
Shape the dough into horns and place on a parchment lined baking sheet 1-2″ apart.
Baked almond horns.
Bake for 12-14 minutes, rotating the pan halfway through baking time, until golden brown.

Dip the cookies in chocolate

Once the cookies have cooled, it’s time to dip them in melted chocolate.

Bowl of melted chocolate for almond horn cookies.
Place the chocolate and coconut oil in a microwave safe bowl. Melt at 50% power for 1 minute, then stir and cook at 30 second intervals until the chocolate is melted and smooth.
Chocolate dipped almond horn cookies on parchment paper.
Place the cookies on parchment paper until the chocolate has set.

Recipe FAQs

What country do almond horns come from?

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 cookies are proof that you can’t beat the classics!

Can this recipe be made with marzipan?

Marzipan will not work in this cookie recipe.

Like almond paste, marzipan is also made from ground almonds and sugar. However, the ingredient ratios are different which is why marzipan is so sweet, smooth, and pliable. It’s better for decorating cakes and making candy than it is for making cookie dough.

How long will the cookies last?

Once the cookies have set, store them in an air tight container for up to one week. I don’t recommend freezing them as it will affect their texture.

Chocolate dipped almond horn cookies on a wire rack.

Recipe notes

  • Pro tip: Do not sub the almond paste with marzipan. Marzipan is much sweeter and firmer, and will affect the flavor and texture of the cookies.
  • 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.
  • The cookie dough is sticky, but rolling it in the almonds will keep it from sticking to your hands when creating the horn shapes.
  • You can prep the cookie dough the day before, cover the mixing bowl tightly, and refrigerate for up to two days before shaping and baking.
  • Store in an air tight container for up to one week.I don’t recommend freezing the cookies as it will affect their texture.
Almond horns dipped in chocolate.

Did you try this recipe?  If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram

Almond horn cookies on parchment paper.

Chocolate Dipped Almond Horn Cookies

Servings: 12 cookies
Prep Time: 20 minutes
Cook Time: 14 minutes
Additional Time: 0 minutes
Total Time: 34 minutes
Chocolate Dipped Almond Horn Cookies are crunchy, chewy and dipped in chocolate to take them over the top! They're gluten-free and perfect for holiday baking!
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Equipment

Ingredients

  • 7 ounces almond paste torn into 1" chunks; see note 1
  • 1/2 cup finely ground almond flour do not sub with almond meal
  • 1/3 cup granulated sugar
  • 1 large egg white
  • pinch salt
  • 1 cup raw sliced almonds leave whole or coarsely chop
  • 1/2 cup dark chocolate chips see note 2
  • 1 teaspoon coconut oil sub with butter

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 raw 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 dark chocolate chips, 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

  1. Pro tip: Do not substitute the almond paste with marzipan. Marzipan is sweeter and firmer, therefore it will adversely affect the flavor and texture of the cookies. 
  2. Dipping the cookies in chocolate is completely optional. I used dairy-free chocolate chips, but you can use your favorite variety of chocolate.
  3. The chocolate will discolor after a day or so, but it does not affect the quality or flavor of the cookies.
  4. Store cookies in an air tight container at room temperature for up to 1 week. I don’t recommend freezing the cookies as it will affect their texture.

Nutrition

Serving: 1cookie, Calories: 285kcal, Carbohydrates: 23g, Protein: 7g, Fat: 20g, Saturated Fat: 3g, Cholesterol: 1mg, Sodium: 7mg, Potassium: 238mg, Fiber: 4g, Sugar: 15g, Calcium: 95mg, Iron: 2mg

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Course: Dessert
Cuisine: American
Author: Marcie
All recipes and images © Flavor the Moments.
Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!

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