Chocolate-Dipped Almond Horseshoe Cookies

Recipe by Mrs Goodall
READY IN: 45hrs 45mins
YIELD: 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.