CHOCOLATE DIPPED ALMOND HORNS

  • 10 Oz. Marzipan,  broken into 1- inch pieces
  • 4 Oz. fine ground almonds
  • 2 Tbps. granulated sugar
  • 1 large Egg White
  • 1 1/ 2 Almond Extract
  • 1 cup sliced Almonds
  • 4 Oz Bittersweet chocolate, finely chopped.
Preheat oven to 375 degrees.  Line rimmed baking sheet with parchment paper. 

In the bowl of a standed mixer mix marzipan, grounded almonds and sugar on low speeed until well combined.  Add the egg white and almond extract and keep mixing until well combined,

Place sliced almonds in shallow dish and lightly crush with hands.  Divide the dough into 12 portions.  Roll each into a 4 1/2 inch rope with blunt ends.  Dip each rope into the sliced almonds, shape into a U and put in prepared baking sheet.

Bake cookies until just beginning to turn golden, propably 14-15 minutes.  Let them cool in the pan for about 10 minutes and then transfer them to a cooling rack and cool completely.

Melt all the chocolete in the microwave,  Dip ends of the almond horns in chocolated and put on parchment paper lined baking sheet.  Chill in the friedge until chocolate sets.  Serve cookies at room temperature.


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