Ingredients:
7 ounces almond paste, grated ( Odense)
3/4 cup confectioners’ sugar
1 large eggs, 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
Directions:
Line cookie sheet with parchment or foil.
In a food processor combine almond paste and sugar.
Mix until the texture of fine crumbs.
Add egg white and flour, reserving yolk.
Mix until dough becomes smooth paste, it will be slightly sticky.
Turn dough out onto a lightly floured surface.
With floured hands roll dough into a 12″ log.
Divide into 12 equal pieces and roll into balls.
Roll balls between palms into 3″ logs, slightly tapered at ends.
Spread almonds on a plate.
Beat reserved egg yolk with 2 tablespoons of water.
Dampen log with beaten yolk.
Roll each log in almonds until coated, bending into crescents.
Place crescents 2″ apart on prepared cookie sheet and refrigerate for 20 minutes.
Preheat oven to 350 F.
Bake 12-14 minutes or until light golden in color.
Cool baking sheet on wire rack for 5 minutes, and loosen crecents with a spatula.
Slide parchment off baking sheet and back onto wire rack to finishing cooling cookies.
Melt chocolate in double boiler or microwave.
Dip cookie ends into melted chocolate.
Place back on parchment until chocolate is dry.
Layer “Almond Horns” between sheets of wax paper in airtight container.
Servings: 12
Time preparation: 25 min.
Time total: 37 min.