Recipe by Manami
We were eating some almond horns the other evening and we thought that they wouldn't be too difficult to make -- well we were wrong. However, the instructions are long and convuluted but they are worth their while. It is a macaroon type dough rolled in sliced almonds and it is delicious. Cooling time is 20 minutes.
Top Review by unicornsrs
My daughter surprised me by making these for me for Mother's Day. She knows I LOVE the Almond Horns from the diners. My review will be based on what she told me about when she made them & my opinion on the taste.
These taste good, but they are NOT the kind the diners have. They tasted like marzipan. They need to be made much larger so the outside can crisp/brown more without the inside drying out. I would recommend coating with some honey. My daughter said you have to be very careful about how much flour is used during the "rolling" or shaping process. They do not increase in volume much, so make sure you shape them to the actual size you want them to be. Too much flour makes it crumbly, if it becomes crumbly add some water. I do plan to make these myself with the changes I mentioned.
- 7 ounces almond paste, grated (Odense)
- 3⁄4 cup confectioners' sugar
- 1 large egg, separated (At room temperature)
- 1 tablespoon all-purpose flour
- 2 teaspoons all-purpose flour
- 1 cup thinly sliced almonds, slightly crushed
- 4 ounces bittersweet chocolate
Directions See How It's Made
- Line cookie sheet with parchment or foil.
- In a food processor combine almond paste and sugar.
- Mix until the texture of fine crumbs.
- Add egg white and flour, reserving yolk.
- Mix until dough becomes smooth paste, it will be slightly sticky.
- Turn dough out onto a lightly floured surface.
- With floured hands roll dough into a 12" log.
- Divide into 12 equal pieces and roll into balls.
- Roll balls between palms into 3" logs, slightly tapered at ends.
- Spread almonds on a plate.
- Beat reserved egg yolk with 2 tablespoons of water.
- Dampen log with beaten yolk.
- Roll each log in almonds until coated, bending into crescents.
- Place crescents 2" apart on prepared cookie sheet and refrigerate for 20 minutes.
- Preheat oven to 350ºF.
- Bake 12-14 minutes or until light golden in color.
- Cool baking sheet on wire rack for 5 minutes, and loosen crecents with a spatula.
- Slide parchment off baking sheet and back onto wire rack to finishing cooling cookies.
- Melt chocolate in double boiler or microwave.
- Dip cookie ends into melted chocolate.
- Place back on parchment until chocolate is dry.
- Layer "Almond Horns" between sheets of wax paper in airtight container.