6 Ingredients Almond Horn Cookies

• total time: 35 minutes

Ingredients

3 cups almond flour (300 g)

3/4 cup sugar (135 g)

2 tsp almond extract

3 large egg whites

About 2 cups sliced raw almonds

1/2 cup chocolate chips

1 tsp coconut oil (optional) helps it melt smoother but not a must.

Directions

Whisk egg whites: In a mixing bowl, whisk the egg whites and sugar together till slightly foamy.

Add almond extract: Stir in the almond extract and continue whisking until well combined.

Fold in almond flour: Gently fold the almond flour into the egg white mixture, making sure everything is well mixed. If your dough is too crumbly, add one more egg white and if it’s too wet add a little more almond flour until it’s right.

Form the dough: Using a 1-tbsp scooper, spoon or roll the dough into small balls.

Prepare sliced almonds: Place the sliced raw almonds in a bowl and gently crush them with your hands.

Press into almonds: Press each cookie ball into the crushed almonds, coating them.

Shape and arrange: Place the almond-coated cookies onto a baking sheet lined with parchment paper. Shape each one into a horseshoe shape.

Bake: Preheat your oven to 350°F (175°C). Bake the cookies for about 20 minutes, or until the bottoms turn golden.

Melt chocolate: In a microwave-safe bowl, melt the chocolate chips and coconut oil together in 30-second intervals, stirring in between, until smooth (about 3 rounds).

Dip in chocolate: Once the cookies have cooled to room temperature, dip the bottoms of each cookie into the melted chocolate. Set them back onto the parchment paper.

Chill: Place the cookies in the refrigerator for about 15 minutes to allow the chocolate to harden.

Store: Store the cookies in an airtight container at room temperature, in the refrigerator, or in the freezer.

Enjoy!