Chocolate Dipped Almond Horseshoe Cookies Food

ITALIAN CHOCOLATE-DIPPED ALMOND HORNS

Steps:

• Preheat oven to 375°F. Line your baking sheet with parchment paper or silicone baking mat.
• In bowl of stand mixer fitted with paddle attachment (or use a hand mixer), mix marzipan, almonds, and sugar on low speed until combined (mixture may appear dry).
• Mix in egg white and almond extract until well combined.
• Place sliced almonds in shallow dish and lightly crush with hands.
• Divide dough into 12 equal portions (about 1 rounded tablespoon each). Roll each ball into crushed almonds as you shape it into approximately 4½-inch ropes with blunt ends.
• Shape rope into U-shape and place on prepared baking sheet. Continue with remaining balls of dough, evenly spacing them apart on baking sheet.
• Bake cookies until just beginning to turn golden, about 15 minutes.
• Let cool on pan about 10 minutes, then transfer to cooling rack to cool completely.
• In microwave or using the double broiler method, melt half of chocolate, then add remaining chocolate and stir to melt.
• Immediately 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. Enjoy!

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.

CHOCOLATE DIPPED ALMOND ANISE BISCOTTI

Steps:

• Preheat oven to 350°F.
• Mix flour, sugar, baking powder, anise seed, almonds and salt in large bowl.
• Beat eggs, vanilla and milk in separate bowl. Gradually add to dry ingredients, when mixed you may need to knead the dough a few times.
• Divide dough in half.
• Roll each half into a 12-inch long log. Transfer logs to greased baking sheet. Flatten log to 1-inch thickness.
• Bake 30 minutes or until slightly risen and firm to touch.
• Cool logs on wire rack 15 minutes.
• Transfer to cutting board.
• Using a sharp serrated knife, cut logs diagonally into 3/4-inch thick slices. Place slices in single layer on ungreased baking sheets.
• Bake 10 to 13 minutes or until crisp and golden.
• Cool on baking sheets.
• Place chocolate and oil in small microwaveable bowl.
• Microwave on HIGH 1 minute.
• Stir; microwave additional 30 seconds. Microwave additional 30 seconds, if needed. Stir until completely melted.
• Dip each biscotti halfway into chocolate mixture.
• Let stand at room temperature or refrigerate on wax paper-lined tray 15 minutes or until chocolate hardens.
• Store in covered container.