ALMOND HORSESHOE COOKIES RECIPES

Steps:

• Pre-heat the oven to 150 degrees Celsius.
• Grind the almonds for about 7 seconds using a food processor at medium to high speed.
• Add the flour, butter, and sugar, and blend the mix again for about 15 seconds on medium speed.
• Roll the dough into the shape of small horseshoes and place them on a cookie tray lined with baking paper.
• Bake them in the oven for about 30 minutes at 150 degrees celsius.
• Remove the horseshoes from the oven and, while still hot, roll them in sugar.

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.