Description
Bavarian chocolate dipped almond horn cookies blend nostalgic German pastry traditions with elegant European baking techniques. Crisp almond-rich pastry curves drizzled in rich chocolate create an irresistible sweet experience you’ll want to savor slowly.
Ingredients
Scale
- 12 oz (340 g) almond paste
- 4 oz (113 g) blanched almond flour or finely ground almonds
- 1 large egg white
- 1 whole egg
- ¾ cup (150 g) sugar
- 1 tsp pure almond extract
- ½ tsp vanilla extract
- ½ cup (50 g) sliced almonds
- 4 oz (113 g) semi-sweet chocolate, chopped finely
- 1 tbsp (15 ml) butter
Instructions
- Preparation: Preheat oven to 375°F (190°C) and line a large baking sheet with silicone mat or parchment paper.
- Dough Formation: Combine almond paste, chopped almonds, and granulated sugar in a mixing bowl, blending on low speed until crumbly. Incorporate egg white, almond extract, and vanilla extract, mixing on medium speed until smooth and cohesive.
- Shaping Cookies: Divide dough into 12 equal portions, rolling each into a uniform ball. Shape each ball into a 4½-inch log, curving them into horseshoe shapes with slight spacing on the prepared baking sheet.
- Egg Wash and Almond Topping: Whisk egg with water to create an egg wash, brushing delicately over each cookie. Sprinkle and gently press sliced almonds onto the surface.
- Baking Process: Bake for 12-14 minutes until edges and bottom turn golden brown. Cool slightly on the baking sheet.
- Chocolate Coating: Melt chocolate in a microwave-safe bowl, using chocolate setting or 20-second intervals with stirring. Blend remaining chocolate and butter into the melted chocolate until smooth.
- Dipping and Setting: Dip both ends of cooled cookies into warm chocolate mixture, placing on wire racks or parchment paper. If needed, refrigerate for 20 minutes to help chocolate harden quickly.
- Storage: Keep finished almond horn cookies in an airtight container in a cool environment for up to seven days.
Notes
- Precision Matters: Use a kitchen scale to divide dough evenly, ensuring uniform cookie size and consistent baking results.
- Almond Paste Tip: Soften almond paste at room temperature before mixing to create a smoother, easier-to-blend dough.
- Chocolate Melting Technique: Melt chocolate slowly and carefully to prevent burning, stirring frequently and using short microwave intervals.
- Storage Secret: Keep cookies in a cool, dry place to maintain their crisp texture and prevent chocolate from melting or becoming sticky.
- Prep Time: 30 minutes
- Cook Time: 14 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 25
- Calories: 210
- Sugar: 6 g
- Sodium: 50 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 20 mg