Mandelhörnchen (Almond Horns)

• actieve tijd: 30 minutes
• totale tijd: 2 hours 55 minutes

Ingrediënten

one batch DIY Almond Paste, prepared

1 cup (198g) granulated sugar

1/4 teaspoon table salt

1/2 cup (48g) King Arthur Almond Flour

2 large egg whites, lightly beaten

1 teaspoon almond extract

1 large egg white mixed with 1 teaspoon water

sliced almonds, for sprinkling

1 cup (170g) bittersweet chocolate wafers, chopped

1 teaspoon vegetable oil or shortening

Instructies

Preheat the oven to 325°F. Lightly grease two baking sheets or line with parchment.

To make the dough: In the bowl of a stand mixer, blend the almond paste, sugar, salt, and almond flour until the mixture is uniformly crumbly.

Add the egg whites one at a time, mixing to make a smooth paste. Stir in the almond extract.

To shape the dough: Transfer the dough to a pastry bag fitted with a large plain tip. Pipe U-shaped horns about 2” long and 2” wide, leaving at least 2" of space between each horn.

To add the almond garnish: Brush the horns with the egg white and water mixture and sprinkle with the sliced almonds. For best results, refrigerate the shaped cookies, uncovered, for at least 2 hours or as long as overnight.

When ready to bake, preheat the oven to 325°F with a rack in the center.

To bake the cookies: Bake the horns for 15 minutes, until they're starting to lightly brown around the edges. Remove them from the oven and cool on a rack.

To dip in chocolate: In a small saucepan set over low heat or in the microwave, melt the chopped bittersweet chocolate with the vegetable oil or shortening, stirring until smooth.

Working with one horn at a time, dip each end into the melted chocolate. Return the horns to the rack for the chocolate to set.

Store cookies in an airtight container at room temperature for up to 10 days; freeze for longer storage.