CHOCOLATE DIPPED ALMOND HORNS RECIPE
Steps:
- Adjust oven rack to middle position and preheat oven to 375°F (190°C). Line rimmed baking sheet with parchment paper.
- In the bowl of a stand mixer fitted with paddle attachment, mix marzipan, ground almonds, and sugar on low speed until combined (mixture may appear dry). Mix in egg white and almond extract until combined.
- Place sliced almonds in shallow dish and lightly crush with hands. Divide dough into 12 equal portions (about 1 rounded tablespoon each). Working one at time, roll each ball into almonds as you shape it into 4 1/2-inch ropes with blunt ends. Shape rope into U shape and place on prepared baking sheet. Continue with remaining balls of dough, evenly spacing apart from each other.
- Bake cookies until just beginning to turn golden, about 15 minutes. Let cool on pan 10 minutes, then transfer to cooling rack to cool completely, about 30 minutes.
- In microwave or in medium bowl over pan of barely simmering water, melt half of chocolate, stirring gently, then add remaining chocolate and stir to melt. Dip ends of almond horns in chocolate and place back on parchment paper lined baking sheet. Chill cookies in fridge until set. Serve cookies at room temperature.
Nutrition Facts : Calories 269 kcal, Carbohydrate 26 g, Cholesterol 16 mg, Fiber 4 g, Protein 6 g, SaturatedFat 4 g, Sodium 58 mg, Sugar 19 g, Fat 17 g, ServingSize makes 12 cookies, UnsaturatedFat 0 g
CHOCOLATE DIPPED ALMOND COOKIES
Easy cookies that come together in a snap using refrigerated cookie dough. Adapted from a recipe website.
Provided by Cookin Mommy
Categories Dessert
Time 37m
Yield 20 cookies
Number Of Ingredients 3
Steps:
- Preheat oven to 325 degrees.
- In a medium bowl combine the cookie dough and almonds.
- Refrigerate dough for 15 minutes to make handling easier.
- Roll cookie dough into balls and place on ungreased baking sheet.
- Bake for 15 to 17 minutes or until cookies are light golden brown around the edges.
- Let set on cookie sheets for 2 minutes before removing to wire racks to cool completely.
- Line cooled cookie sheets with wax paper.
- In a small bowl add morsels and microwave for 1 minute.
- Stir, microwave an additional 10-15 seconds intervals until morsels are just smooth.
- Dip cookies halfway into the melted chocolate and tap or shake off excess.
- Place on wax paper lined cookie sheets and refrigerate for 15 minutes or until chocolate is set.
Nutrition Facts : Calories 178.3, Fat 9.5, SaturatedFat 3.1, Cholesterol 6.9, Sodium 107.8, Carbohydrate 21.5, Fiber 1.3, Sugar 11.1, Protein 2.2
CHOCOLATE ALMOND CRESCENTS
If you like chocolate-covered almonds, you're in for a treat. These buttery, crumbly cookies make a thoughtful holiday gift. -Vicki Raatz, Waterloo, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 6 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in almonds and vanilla. In another bowl, whisk flour, cocoa and salt; gradually beat into creamed mixture. Refrigerate, covered, 2 hours or until firm enough to shape., Preheat oven to 350°. Shape 2 teaspoons of dough into 2-in.-long logs; form each log into a crescent. Place 2 in. apart on ungreased baking sheets. Bake 10-12 minutes or until set. Remove from pans to wire racks to cool completely., Dip cookies halfway into melted chocolate, allowing excess to drip off. Place on waxed paper. If desired, sprinkle with coconut. Let stand until set. Cover dipped ends of cookies with waxed paper; dust undipped ends with confectioners' sugar. Store between pieces of waxed paper in airtight containers.
Nutrition Facts : Calories 85 calories, Fat 6g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 27mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 1g fiber), Protein 1g protein.
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.
Provided by Mrs Goodall
Categories Dessert
Time P1DT21h45m
Yield 12 cookies
Number Of Ingredients 5
Steps:
- 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.
Nutrition Facts : Calories 285, Fat 17, SaturatedFat 1.4, Sodium 88.7, Carbohydrate 29.5, Fiber 3.6, Sugar 24.2, Protein 7.3
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CHOCOLATE-DIPPED ALMOND BISCOTTI
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- Read the recipe in full, as well as looking at the photos below this recipe, before beginning. Doing both will help get you started.
- Preheat oven to 300°F (149°C). Line two large baking sheets with parchment paper or silicone baking mats. Spread almonds on one sheet (keep the other one set aside) and toast for 15 minutes, stirring twice during that time. Remove toasted almonds from the oven and turn the oven up to 350°F (177°C). Rinse/wipe off the one baking sheet so you can use it again for the biscotti.
- Pulse the toasted almonds in a food processor or blender until very coarsely chopped. Set 1 cup of chopped toasted almonds aside. Pulse the remaining chopped toasted almonds until they are a little more fine. These will be what you sprinkle on top of the chocolate. Set them aside too.
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