almond horn recipe?
Anyone know how to make those almond horns sold in NYC/Jewish bakeries? They are really delicious, crunchy on the outside, shaped like a "U", covered with sliced almonds on the outside, with the tips of the "U" usually dipped in dark chocolate. I'm thinking they contain almond paste, since they have a distinctive almond-extract flavor and the chewy-sweet texture of almond paste. Not a hard, crunchy Chinese-almond cookie; these are softer and chewier, and prob way more caloric, thanks to the almond paste, which is probably the most calorie-dense food on the planet next to say, lard. Thanks!
A Google search turned up these two descriptions from
bakeries selling the almond horns.
"Almond Horns: Sweetened almond paste hand molded into
horn shape. Rolled in chopped slivered almonds, glazed
w/ sweet simple syrup & dipped in pure chocolate."
"Almond Horn: Pure almond paste molded and rolled in almond
slivers and shaped into a crescent, glazed with apricot jam,
tips are dipped in pure chocolate."
An additional Google search turned up this recipe
that I have paraphrased. I have not tried it.
Chocolate dipped Almond Horns
makes about 16 cookies
1 can Solo Almond Paste
3 eggs whites
1/2 cup superfine sugar
1/2 teaspoon almond extract
1/4 cup plus 2 tablespoons all-purpose flour
1/2 cup sliced almonds
5 squares (5 oz) semisweet chocolate, melted and cooked
Preheat oven to 350°F.
Break almond paste in small pieces. Place in bowl. Add
egg whites, superfine sugar and almond extract. Beat
until mixture is very smooth. Add flour and beat until blended.
Place mixture into pastry bag with a 1/2-inch #8 plain tip.
Pipe mixture into 5 or 6 inch crescent shapes on a prepared
baking sheet about 2 inches apart.
Sprinkle crescent with sliced almonds.
Bake 13 to 15 minutes or until edges are golden brown.
Place baking sheets on wire racks and allow to cool for 2 minutes.
Remove almond horns from baking sheets and allow to cool
completely on wire racks.
Dip ends of horns in melted chocolate and place on
aluminum foil sheet. Let horn stand until chocolate is set.