Chocolate Orange Dipped Almond Horns

Name: Chocolate Orange Dipped Almond Horns
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 12 cookies
Ingredients: 7 ounces almond paste; 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; 4 ounces semi-sweet or dark chocolate; 1 teaspoon orange zest; Sprinkles

User Reviews

4.6

15 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
35 mins
Servings
12 cookies
Calories
236 kcal
Course
Baked Goods
Cuisine
Italian

Chocolate Orange Dipped Almond Horns

Lindsey Herring

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Chocolate Orange Dipped Almond Horns are chewy, delicious and naturally gluten-free!

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Ingredients

Servings

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

Chocolate

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

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Instructions

Heat oven to 350° F. and line a baking sheet with parchment paper.
Cut or tear or the almond paste into small chunks and place in the bowl of a stand mixer with the paddle attachment. Add in the sugar and beat on medium-high speed, until the almond paste can't be broken up any further, approximately 3-5 minutes. Add the egg white, almond flour, orange zest and salt and beat until smooth and creamy.
Place the sliced almonds in a wide-shallow dish or plate. Scoop out a tablespoon of the dough and place it in the almonds. Roll into a 4-inch log using the almonds to prevent the dough from sticking to your hands. Transfer to the prepared baking sheet and form it into a crescent shape. Repeat with the remaining dough.
Bake for 14-16 minutes or until the cookies are puffed and the bottoms are golden brown. Cool completely on the baking sheet while you make the chocolate for dipping.
Melt the chocolate in a microwave safe bowl. Stir in the orange zest then dip each end of the cooled cookie into the chocolate. Place them back on the parchment paper and add sprinkles if desired. Once the chocolate has set, store in a cookie tin for up to a week.

Nutrition Information

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Calories 236kcal (12%) Carbohydrates 22g (7%) Protein 6g (12%) Fat 15g (23%) Saturated Fat 3g (15%) Polyunsaturated Fat 12g Cholesterol 1mg (0%) Sodium 30mg (1%) Fiber 3g (12%) Sugar 16g (32%)