Welcome for your new favourite vacation cookie! I recognise those bad boys are referred to as “horns” but they’re of course formed extra like horseshoes. You can truly form those Italian Chocolate-Dipped Almond Horns any method you like, but I want to stay with tradition. Everyone recognizes those cookies whilst they’re formed this way, and what can I say, I am a creature of habit.
Italian Chocolate-Dipped Almond Horns
Easy Traditional Italian Chocolate-Dipped Almond Horns recipe – horseshoe-shaped crescent cookies which might be moist and chewy at the inner with a crunchy almond texture at the outside.
10 ounces marzipan, damaged into 1-inch pieces
4 ounces finely flooring almonds
2 tablespoons granulated sugar
1 enormous egg white
1½ teaspoons natural almond extract
1 cup sliced almonds
4 ounces semi-sweet or darkish chocolate, finely chopped
Preheat oven to 375°F. Line your baking sheet with parchment paper or silicone baking mat.
In bowl of stand mixer equipped with paddle attachment (or use a hand mixer), blend marzipan, almonds, and sugar on low velocity till blended (mixture would possibly seem dry).
Mix in egg white and almond extract till properly combined.
Place sliced almonds in shallow dish and flippantly crush with hands.
Divide dough into 12 identical pieces (about 1 rounded tablespoon each). Roll every ball into overwhelmed almonds as you form it into approximately 4½-inch ropes with blunt ends.
Shape rope into U-shape and region on ready baking sheet. Continue with last balls of dough, evenly spacing them aside on baking sheet.
Bake cookies till simply delivery to turn golden, about 15 minutes.
Let cool on pan about 10 minutes, then move to cooling rack to cool completely.
In microwave or utilizing the double broiler method, melt half of chocolate, then upload last chocolate and stir to melt.
Immediately dip ends of almond horns in chocolate and region again on parchment paper lined baking sheet.
Chill cookies in fridge till set. Serve cookies at room temperature. Enjoy!