ounces marzipan, broken into 1-inch pieces
ounces almonds, finely ground
tablespoons granulated sugar
large egg white
teaspoons pure almond extract
cup almonds, sliced
ounces bittersweet chocolate, finely chopped
SUBSTITUTE FOR MARZIPAN:
cups marzipan = 2 cups almond paste plus 1 cup of powdered sugar plus 2 tablespoons of corn syrup, mixed well
Or 12 ounces almond paste, 3/4 cup granulated sugar, 2 ounces finely ground almonds.
Adjust oven rack to middle position and preheat oven to 375°F. Line rimmed baking sheet with parchment paper. In bowl of standing mixer fitted with paddle attachment, mix marzipan, almonds, and sugar on low speed until combined (mixture may appear dry). Mix in egg white and almond extract until combined. Place sliced almonds in shallow dish and lightly crush with hands. Divide dough into 12 equal portions (about 1 rounded tablespoon each). Working one at time, roll each ball into almonds as you shape it into 4 1/2-inch ropes with blunt ends. Shape rope into U shape and place on prepared baking sheet. Continue with remaining balls of dough, evenly spacing apart from each other. Bake cookies until just beginning to turn golden, about 15 minutes. Let cool on pan 10 minutes, then transfer to cooling rack to cool completely, about 30 minutes. In microwave or in medium bowl over pan of barely simmering water, melt half of chocolate, stirring gently, then add remaining chocolate and stir to melt. Dip ends of almond horns in chocolate and place back on parchment paper lined baking sheet. Chill cookies in fridge until set. Serve cookies at room temperature.