Chocolate-Dipped Almond Horseshoe Cookies

"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."
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Ready In:
45hrs 45mins
12 cookies


  • 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)


  • 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.

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  1. 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!!



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