Chocolate dipped almond horns
Crunchy on the outside, soft on the inside and oh so delicious.
I love almonds, marzipan and a good measure of amaretto liqueur with a generous squeeze of lime. But I don’t often bake with it. I think I have had one to many macaroon disasters and never looked back. But when I was in the supermarket grabbing some ingredients for Amaretti biscuits I decided to grab an extra pack of ground almonds and see what I could make. As luck would have it, I when I looked into ground almond baking recipes and found these little gems and I knew that I had stumbled upon the perfect way to rid my cupboards of (possibly) years worth of marzipan.
As someone that bakes regularly, the Christmas season comes around and you find yourself stocking up on marzipan, despite the fact that you can only really think of one relative that likes it. I mean its okay but it really isn’t everyone’s cup of tea. So there the packets sit, gathering dust. Well no more! This recipe is perfect for marzipan lovers and those of us that just want to lighten the load on our baking cupboards. They are made with marzipan, ground almonds, almond extract and sliced almonds, so you could not be blamed for assuming that they would be a hideous almond overload but they really aren’t. All of the different variations bring a different aspect to the cookie and if I didn’t know I would never have guessed that they were made with marzipan. The dark chocolate also offsets a lot of the marzipan flavour too. Leaving you with a crunchy on the outside, sweet on the inside, beautiful, chocolate dipped cookie.
- 280g marzipan
- 115g ground almonds
- 2tbsp granulated sugar
- 1 large egg white
- 1 1/2 teaspoons almond extract
- 90g sliced almonds
- 115g dark baking chocolate
Pre-heat your oven to 190C/375F. Line a baking sheet with baking paper and spray with non stick cooking spray.
In a stand alone mixer, beat together the marzipan, almonds, and sugar on low speed until combined. When combined add in your egg white and almond extract until a dough forms.
Divide dough into 12 equal portions. Roll each portion into a sausage shape about an inch in diameter.
- Lightly roll the sausage shaped dough in the sliced almonds so that the stick to the outside of the dough.
Bend the dough into a U shape and place on your baking sheet. Repeat with the other 11 portions. Leave at least 2cm around each cookie to allow for some spreading.
Bake the cookies until they just beginning to turn golden, about 15mins. Let them cool on on the baking pan for 10 minutes, before transferring to cooling rack to cool completely.
Melt the chocolate in the microwave then dip ends of the almond horns into the chocolate and place back onto a cooling rack. Chill cookies in fridge until set.
And there you have it! Beautiful almond flavoured cookies, a wonderful treat for all year round. If you give these a go let me know how it goes by tagging @whatseatingmanchester in your social media post!