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Ingredients
- INGREDIENTS
- 1-7 oz box Odense Almond Paste, grated
- 3/4 cup confectionary sugar
- 1 large egg (room temperature), separated
- 1 tablespoon and 2 teaspoons all purpose flour
- 1 cup thinly sliced almonds, slightly crushed
- 4 oz bittersweet chocolate
- TOOLS & EQUIPMENT
- Parchment paper
- Cookie sheet
Details
Preparation
Step 1
DIRECTIONS
Line cookie sheet with parchment paper.
In a food processor or with a mixer combine Almond Paste and sugar. Mix until the texture of fine crumbs. Add egg white and flour, reserving yolk. Mix until dough becomes a smooth paste, it will be slightly sticky.
Turn dough out onto a lightly floured surface. With floured hands roll dough into a 12 inch log. Divide into 12 equal pieces and roll into balls. Roll balls between palms into 3 inch logs, slightly tapered at ends.
Spread almonds on a plate. Beat reserved egg yolk with 2 tablespoons of water. Dampen log with beaten yolk. Roll each log in almonds until coated, bending into crescents. Place crescents 2 inches apart on cookie sheet and refrigerate for 20 minutes. Preheat oven to 350°F.
Bake 12 to 14 minutes or until light golden in color. Cool sheet on wire rack for 5 minutes, and loosen crescents with a spatula. Slide parchment off of sheet and back onto wire rack to finish cooling cookies.
Melt chocolate in a double boiler or microwave. Dip cookie ends into melted chocolate. Place back on parchment until chocolate is dry. Layer "Almond Horns" between sheets of wax paper in an airtight container.
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