I’m back! I just wrapped up my second year at the University of Maryland College Park last week and I am so ready for summer break.
Nothing is better than breaking my incredibly long hiatus from my blog with this almond horn cookie recipe. My favorite food blog to ever exist (I do not say this lightly) is smittenkitchen. The author Deb produces recipes that are incredibly easy to follow and equally delicious. There have been times where in midst of studying for my Microbiology final, I would find myself on her website clicking the “surprise me” button for hours at length. Her food photography is breathtaking and her style of writing makes all her readers feel like she is their best friend who just dropped by with some cookies and tips on how to make them.
Speaking of cookies, let’s dive right into today’s featured recipe. My mother’s favorite flavoring when it comes to desserts has always been almond. From candies to cakes, or even large chunks of marzipan she’d bring home, I developed a liking to almond flavored sweets because of her. When I saw smittenkitchen’s recipe for these cookies, I knew I had to try them. These cookies are beautiful, chewy and delicious!
This recipe features a mere six ingredients and can be made in such a short amount of time! As Deb says on her page, marzipan can be used in this recipe but plain almond paste is preferred. She also dipped her cookies in the chocolate whereas I just did a drizzle on top and even left some plain. In the end, it’s up to the baker!
Almond Horn Cookies
(makes about 12 cookies)
7 ounces almond paste
1/4 cup granulatd sugar
1 egg white
Two pinches of sea salt
1 1/4 cup sliced almonds
6 ounces semi- or bittersweet chocolate, chopped or in chips (about 1 cup)
*original recipe: https://smittenkitchen.com/2017/04/almond-horn-cookies/
- Preheat your oven to 350 degrees F
- Line 2 baking sheets with parchment paper
- Tear almond paste and place in bowl with the paddle attachment of a stand mixer. Add sugar and beat on medium high for 5 minutes. Cover the lip of the bowl with paper towel to get bits from flying out
- Add egg white and salt and beat until combined
- Place sliced almonds in a wide-shallow bowl or plate. Have another bowl with water to get your hands wet
- Wet hands and scoop 1 tablespoon of dough into your palms
- Roll it into a 4-ish inch log and drop it into the bowl of almonds
- Roll log through the almonds and transfer the almond-covered log to the prepared tray and arc it into a horn shape
- Repeat with remaining dough
- Bake cookies for about 12 minutes, or until the cookies are are puffed
- Cool completely.
- Melt chocolate in a small bowl and drizzle cookies with the chocolate using a fork