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(c) A Marcy Goldman, BetterBaking.Com Original Recipe

Almond Chocolate Horns

These are naturally gluten free and naturally Passover perfect so enjoy – no matter what your incentive. These are chewy, crisp, dense and sweet almond horseshoes found in bakeries. They are wonderful to munch on or dip in wine or espresso and as fancy as they look, that are ridiculously easy to make.

10 ounces marzipan, broken into chunks
1 cup ground almonds
3 tablespoons sugar
1 egg white
1 1 /2 teaspoons pure almond extract
1 cup sliced almonds
1 cup semi-sweet chocolate, melted

Adjust oven rack to middle position. Stack two baking sheets together and line the top one with parchment paper. Preheat oven to 350 F.

In a mixer bowl, blend marzipan, ground almonds and sugar to combine on slow speed. Add in egg white and almond extract and blend on medium speed until well combined and pasty.

Place sliced almonds in a dish and crush them lightly with your hands. Divide dough in 8-12 portions (depending on how big you want the cookies). Place some crushed almonds on your work surface and roll a portion of dough into a rope back and forth on almonds. Shape into a horseshoe and place on baking sheet.

Bake until lightly browned, 15-18 minutes. Cool very well (they are fragile before they firm up as they cool).

Meanwhile melt the chocolate in microwave of double boiler. Dip the ends of the cookies in the chocolate. Place on parchment paper to set up.  Keep refrigerated until serving or freeze.

Makes 8-12

© This is a Marcy Goldman/ original recipe
This recipe is for sole, personal use of visitors of BetterBaking.Com Online Magazine. Marcy Goldman/ recipes are for your enjoyment but not to be posted or reprinted without express permission of the author/baker. Thank you kindly for respecting my copyright and happy baking. BetterBaking.Com, established 1997.
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