Recipe by Mrs Goodall
This is from Gourmet December 1991. The cookies can be made 2 days ahead and kept in an airtight container in the frige, they took it from the Kahler Grand Hotel in Rochester, Minnesota. I love the combo of almonds and chocolate. I am a fan of Callebat or Scharfenberger chocolate if you can find them.
Top Review by ssan4him
Danish perfection!! My girlfriend's dad used to bring these up from California from a bakery and I would get one and devour it on the spot! They are so rich and yummy, it make me a little sick. hehe. I am so excited that you posted this because it tastes just like those almond horns! I think I prefer them without chocolate. Thank you so much for such a wonderful, chewy, hit-the-spot cookie! So worth it!!
- 2 cups almonds, sliced and very lightly crushed, about 6 ounces
- 7 ounces almond paste, cut into 1 inch pieces
- 1 cup sugar
- 2 large egg whites
- 10 ounces bittersweet chocolate, NOT unsweetened, chopped (semisweet chocolate may be used instead)
Directions See How It's Made
- Preheat oven to 375 degrees.
- Spray 2 baking sheets with nonstick spray.
- Spread almonds on rimmed baking sheet.
- Place almond paste and sugar in processor and process until blended.
- Add egg whites, 1 at a time, blending well betwwen additions.
- Spoon dough into pastry bag fitted with plain 5/8-inch-wide tip. Pipe one 6-inch-long log of dough atop almonds on rimmed sheet.
- Gently roll dough in almonds, coating completely (dough is sticky).
- Transfer to prepared sheets, bending dough ends to create horseshoe shape with 1 1/2-inch-wide space between ends.
- Repeat with remaining dough, spacing cookies about 1 inch apart.
- Bake cookies until golden, about 18 minutes. Transfer to rack and cool.
- Line another baking sheet with foil. Stir chocolate in medium metal bowl set over saucepan of simmering water until melted and smooth.
- Dip ends of 1 cookie into chocolate, tilting pan if necessary. Shake cocokie gently to remove excess chocolate.
- Place cookie, rounded side up, on foil-lined sheet.
- Repeat with remaining cookies.
- Refrigerate cookies until chocolate sets, about 30 minutes.