Almond Horns

Total Time: 37 mins Preparation Time: 25 mins Cook Time: 12 mins

Ingredients

• Servings: 12
• 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

Recipe

• 1 line cookie sheet with parchment or foil.
• 2 in a food processor combine almond paste and sugar.
• 3 mix until the texture of fine crumbs.
• 4 add egg and flour, reserving yolk.
• 5 mix until dough becomes smooth paste, it will be slightly sticky.
• 6 turn dough out onto a lightly floured surface.
• 7 with floured hands roll dough into a 12" log.
• 8 divide into 12 equal pieces and roll into balls.
• 9 roll balls between palms into 3" logs, slightly tapered at ends.
• 10 spread almonds on a plate.
• 11 beat reserved egg yolk with 2 tablespoons of water.
• 12 dampen log with beaten yolk.
• 13 roll each log in almonds until coated, bending into crescents.
• 14 place crescents 2" apart on prepared cookie sheet and refrigerate for 20 minutes.
• 15 preheat oven to 350ºf.
• 16 bake 12-14 minutes or until light golden in color.
• 17 cool baking sheet on wire rack for 5 minutes, and loosen crecents with a spatula.
• 18 slide parchment off baking sheet and back onto wire rack to finishing cooling cookies.
• 19 melt chocolate in double boiler or microwave.
• 20 dip cookie ends into melted chocolate.
• 21 place back on parchment until chocolate is dry.
• 22 layer "almond horns" between sheets of wax paper in airtight container.