Almond Horn Cookies
Delicious horseshoe-shaped cookies with a moist and chewy interior and crunchy almond coating.
1 lb, Mandelin Premium Almond Paste
1 cup Mandelin Blanched Almond Flour
2 egg whites
3/4 cup Mandelin Blanched Sliced Almonds
1 cup semisweet chocolate, optional
Preheat oven to 375 degrees. Mix together almond paste, blanched almond flour and 1 egg white.
Form dough into balls roughly 2" in diameter. Roll balls into logs roughly 6" logs and 3/4" in diameter.
Mix remaining egg white with 1 tablespoon water and brush with egg white.
Sprinkle logs with sliced almonds, or spread sliced almonds on a plate and roll the log in the slices. Leaving 1" on each end free of almonds for dipping in the chocolate (optional). Form logs into horseshoe shaped "horns".
Bake for 10-12 minutes or until bottoms are lightly brown. Tops will remain very light in color. Do not overbake. Cool to room temperature.
Melt semisweet chocolate in double boiler or in microwave at 15 second intervals until chocolate is melted.
Dip cookie ends in melted chocolate (optional).
Variation: Substitute Mandelin Natural Almond Paste, Mandelin Natural Almond Flour, and Mandelin Natural Almond Slices for a darker version.
Make them vegan. Substitute 1 teaspoon applesauce for the egg white.