CHOCOLATE ALMOND HORNS RECIPES

Steps:

• Line one baking sheet with parchment paper; set aside.In a bowl or the bowl of a stand mixer, break almond paste into almond-sized chunks. Add sugar and 3 tablespoons of beaten egg white mixture and mix on medium-low speed until a sticky dough is formed and no large chunks remain. Add almond flour and mix until combined.Whisk 1 tablespoon of water into the remaining tablespoon or so of egg white and set aside.Pour sliced almonds onto a shallow dish or plate. Divide dough into 6 even balls (approximately 50 grams each, if you want to be extra accurate. A large, 3 tablespoon size cookie scoop is just about the perfect size). Drop one ball onto the sliced almonds. Roll, using the almonds to prevent the dough from sticking to your hands, into a 4-inch log. Transfer to a parchment-lined baking sheet, and gently shape into a crescent, pressing down to flatten slightly. Repeat with remaining dough.Preheat your oven to 375 degrees F. Let cookies sit, uncovered, for 30 minutes, then brush with egg white mixture. Bake for 15 to 18 minutes or until bottoms are golden brown. Remove from oven and let cool on cookie sheet while you prepare the glaze.In a small saucepan, combine cream, butter, and corn syrup. Stir over medium-low heat until melted and smooth. Remove from heat and add chopped chocolate; the residual heat should be enough to fully melt the chocolate. If not, return to low heat for a minute at a time until mixture is smooth.Remove from heat and quickly dip cooled cookies into glaze. You can either dip one half, as I did, or you can dip both dips. Return to baking sheet and let sit for 30 minutes until glaze is set. If you have extra glaze, it makes a great ice cream topping. Or better yet, use it to dip some fresh strawberries.Cookies will keep, covered in an airtight container, for up to 1 week.

Steps:

• Line one baking sheet with parchment paper; set aside.In a bowl or the bowl of a stand mixer, break almond paste into almond-sized chunks. Add sugar and 3 tablespoons of beaten egg white mixture and mix on medium-low speed until a sticky dough is formed and no large chunks remain. Add almond flour and mix until combined.Whisk 1 tablespoon of water into the remaining tablespoon or so of egg white and set aside.Pour sliced almonds onto a shallow dish or plate. Divide dough into 6 even balls (approximately 50 grams each, if you want to be extra accurate. A large, 3 tablespoon size cookie scoop is just about the perfect size). Drop one ball onto the sliced almonds. Roll, using the almonds to prevent the dough from sticking to your hands, into a 4-inch log. Transfer to a parchment-lined baking sheet, and gently shape into a crescent, pressing down to flatten slightly. Repeat with remaining dough.Preheat your oven to 375 degrees F. Let cookies sit, uncovered, for 30 minutes, then brush with egg white mixture. Bake for 15 to 18 minutes or until bottoms are golden brown. Remove from oven and let cool on cookie sheet while you prepare the glaze.In a small saucepan, combine cream, butter, and corn syrup. Stir over medium-low heat until melted and smooth. Remove from heat and add chopped chocolate; the residual heat should be enough to fully melt the chocolate. If not, return to low heat for a minute at a time until mixture is smooth.Remove from heat and quickly dip cooled cookies into glaze. You can either dip one half, as I did, or you can dip both dips. Return to baking sheet and let sit for 30 minutes until glaze is set. If you have extra glaze, it makes a great ice cream topping. Or better yet, use it to dip some fresh strawberries.Cookies will keep, covered in an airtight container, for up to 1 week.