I finally made a batch of Christmas cookies to share with you guys! Chocolate Orange Dipped Almond Horns and i promise they’re easier to make than they appearance. 

Almond horns are considered one of my preferred cookies and not simply at Christmas time either. I actually located how a lot i love them years ago after grabbing one on the entire foods cookies bar. Their cookie bar is my weak spot. i will’t move into that keep with out getting a cookie from the cookie bar. After my first time attempting one i used to be right away hooked which was no surprise on account that they’re loaded with almond flavor!

in case you’ve by no means had an almond horn earlier than you’re in for a treat. They’re crisp and crunchy at the out of doors and gentle and chewy on the interior. The soft chewiness comes from the almond paste which is the main ingredient in the recipe. Don’t confuse almond paste with marzipan in this recipe, as marzipan is a great deal sweeter.

Orange zest isn’t an factor utilized in traditional almond horn cookies, but i really like the aggregate of the mild citrus taste paired with the almond. You’ll add orange zest to both the cookie dough and the melted dark chocolate. Chocolate and orange are a traditional flavor pairing so it regarded simplest herbal to feature it to those cookies.


  • 7 ounces almond paste (not marzipan)
  • 1 egg white
  • 1/4 cup granulated sugar
  • 3 tablespoons almond flour
  • 1 teaspoon orange zest
  • 1/8 teaspoon kosher salt
  • 1 1/2 cups sliced almonds (blanched is traditional, but not necessary)


  • 4 ounces semi-sweet or dark chocolate
  • 1 teaspoon orange zest
  • Sprinkles (optional)


  1. warmness oven to 350 degrees F. and line a baking sheet with parchment paper.
  2. cut or tear or the almond paste into small chunks and area within the bowl of a stand mixer with the paddle attachment. add inside the sugar and beat on medium-high pace, till the almond paste cannot be damaged up any further, approximately 3-five mins. add the egg white, almond flour, orange zest and salt and beat till easy and creamy.
  3. place the sliced almonds in a wide-shallow dish or plate. Scoop out a tablespoon of the dough and vicinity it in the almonds. Roll into a 4-inch log using the almonds to prevent the dough from sticking in your arms. transfer to the organized baking sheet and form it right into a crescent form. Repeat with the final dough.
  4. Bake for 14-sixteen mins or until the cookies are puffed and the bottoms are golden brown. Cool completely at the baking sheet while you're making the chocolate for dipping.
  5. melt the chocolate in a microwave secure bowl. Stir inside the orange zest then dip each quit of the cooled cookie into the chocolate. place them lower back on the parchment paper and add sprinkles if preferred. as soon as the chocolate has set, store in a cookie tin for up to per week.

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