Chocolate Dipped Almond Horn Cookies
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!
Servings: 12 cookies
Calories: 285kcal
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
- 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.
- Dipping the cookies in chocolate is completely optional. I used dairy-free chocolate chips, but you can use your favorite variety of chocolate.
- The chocolate will discolor after a day or so, but it does not affect the quality or flavor of the cookies.
- 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