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Chocolate dipped almond horn cookies on wire rack

Chocolate Dipped Almond Horn Cookies

Chocolate Dipped Almond Horn Cookies are chewy, naturally gluten free almond cookies that are perfect for holiday baking!

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  • 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
    Chocolate dipped almond horn cookies process collage 1
  • 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
    almond horn cookies process collage 2
  • 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.
    Chocolate dipped almond horn cookies process collage 3
  • 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.


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.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!