Best 5 Chocolate Dipped Almond Horns Recipes

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Indulge in the delectable symphony of flavors presented by our exquisite Chocolate Dipped Almond Horns. These delightful pastries, also known as Mandelhörnchen or Croissants aux Amandes, are a harmonious blend of crispy, flaky crust and rich, nutty filling. Embark on a culinary journey as we unveil the secrets behind this iconic treat, taking you through the steps of crafting these irresistible crescents, from preparing the yeasted dough to coating them in a luscious chocolate glaze. Along the way, you'll discover variations of this classic recipe, including a vegan-friendly version that caters to dietary preferences without compromising on taste. So, gather your ingredients, ignite your passion for baking, and let's embark on a delightful adventure, transforming your kitchen into a haven of sweet aromas and delectable delights.

Check out the recipes below so you can choose the best recipe for yourself!

CHOCOLATE DIPPED ALMOND HORN COOKIES



Chocolate Dipped Almond Horn Cookies image

Chocolate Dipped Almond Horn Cookies are chewy, naturally gluten free almond cookies that are perfect for holiday baking!

Provided by Marcie

Categories     Dessert

Time 34m

Number Of Ingredients 8

7 ounces almond paste (torn into 1" chunks)
1/2 cup finely ground almond flour
1/3 cup granulated sugar
1 large egg white
pinch salt
1 cup sliced almonds (leave whole or coarsely chop)
1/2 cup semi-sweet baking wafers (or sub with chocolate chips)
1 teaspoon coconut oil (sub with your favorite oil)

Steps:

  • Preheat the oven to 375 degrees. Line a rimmed baking sheet with a silicone baking mat or parchment paper.
  • In the bowl of a stand mixer fitted with the paddle attachment, add the almond paste, almond flour, granulated sugar, egg white and pinch of salt. Beat on low just until the mixture comes together a bit, then beat on medium low until well combined.
  • Place the sliced almonds in a bowl. Using a 1 1/2" cookie scoop, form the dough into balls (about 1 1/2 tablespoons per cookie) and place into the bowl with the sliced almonds. The dough is sticky, so roll in the sliced almonds until the dough is coated with almonds so it will keep the dough from sticking to your hands.
  • Roll the dough into a log between your hands until it's about 4" long. If necessary, roll the dough in the sliced almonds once again to coat and place on the prepared baking sheet and shape into a crescent. Repeat with the remaining dough, placing cookies 1-2" apart.
  • Bake for 12-14 minutes, rotating the pan halfway through baking time, until golden brown. Remove from heat and cool completely on a wire rack.
  • Place the chocolate chips or baking wafers and oil in a microwave safe bowl. Heat for 20-30 second increments, stirring well each time until the chocolate is completely melted.
  • Dip the ends of each cookie in the chocolate and place on the silicone or parchment lined baking sheet until the chocolate has set. Enjoy!

Nutrition Facts : ServingSize 1 cookie, Calories 285 kcal, Carbohydrate 23 g, Protein 7 g, Fat 20 g, SaturatedFat 3 g, Sodium 7 mg, Fiber 4 g, Sugar 15 g, Cholesterol 1 mg

MANDELHöRNCHEN (CHOCOLATE-DIPPED ALMOND MARZIPAN HORNS)



Mandelhörnchen (Chocolate-Dipped Almond Marzipan Horns) image

You'll fall in love with these popular German cookies!

Provided by Kimberly Killebrew

Categories     Dessert

Time 35m

Number Of Ingredients 9

8 ounces marzipan
(click here for easy homemade marzipan recipe!)
1 cup blanched super finely ground almond meal
1 cup powdered sugar (sifted)
1 egg white
1/2 teaspoon quality almond extract
2 teaspoons fresh lemon juice
1 egg white (for brushing)
1 cup sliced almonds

Steps:

  • Place the marzipan, ground almonds, powdered sugar, almond extract, fresh lemon juice, and egg white in a mixing bowl or in the bowl of a food processor with the paddle attachment in place. Knead the mixture until it comes together in a thick and tacky, but not overly sticky, dough. If it's too sticky add a little more ground almonds and/or sugar to it. Wrap the dough in plastic wrap and chill for at least 30 minutes (This can be made days in advance.)
  • When you're ready to make the almond horns, break the dough off into pieces and roll them into 1-inch balls. Then roll each ball into a small log, tapering it off so each end is a little thinner.
  • Use a pastry brush to brush egg white all over the cookie dough.
  • Roll each cookie into the slivered almonds. They don't have to be completely coated and keep in mind also that the ends will be dipped in chocolate. Bend each cookie into the shape of a crescent and place them on a lined cookie sheet about an inch and a half apart.
  • The oven should be preheated to 350 degrees. Bake the marzipan almond horns on the middle shelf for 10-15 minutes or until the tips are just starting to turn golden. Remove and let them cool completely.
  • Microwave some chocolate chips or chunks of chocolate until melted and then dip each end of the almond horns into the chocolate. Place the almond horns back on the cookie sheet or other surface to let the chocolate harden.
  • Store in an airtight container for up to a couple of weeks.

Nutrition Facts : ServingSize 1 cookie, Calories 88 kcal, Carbohydrate 8 g, Protein 2 g, Fat 5 g, Sodium 5 mg, Sugar 6 g

ITALIAN CHOCOLATE-DIPPED ALMOND HORNS



Italian Chocolate-Dipped Almond Horns image

Easy Traditional Italian Chocolate-Dipped Almond Horns recipe - horseshoe-shaped crescent cookies that are moist and chewy on the inside with a crunchy almond texture on the outside.

Provided by Ashley

Categories     Dessert

Time 35m

Yield 12 cookies

Number Of Ingredients 7

10 ounces marzipan, broken into 1-inch pieces
4 ounces finely ground almonds
2 tablespoons granulated sugar
1 large egg white
1½ teaspoons pure almond extract
1 cup sliced almonds
4 ounces semi-sweet or dark chocolate, finely chopped

Steps:

  • Preheat oven to 375°F. Line your baking sheet with parchment paper or silicone baking mat.
  • In bowl of stand mixer fitted with paddle attachment (or use a hand mixer), mix marzipan, almonds, and sugar on low speed until combined (mixture may appear dry).
  • Mix in egg white and almond extract until well combined.
  • Place sliced almonds in shallow dish and lightly crush with hands.
  • Divide dough into 12 equal portions (about 1 rounded tablespoon each). Roll each ball into crushed almonds as you shape it into approximately 4½-inch ropes with blunt ends.
  • Shape rope into U-shape and place on prepared baking sheet. Continue with remaining balls of dough, evenly spacing them apart on baking sheet.
  • Bake cookies until just beginning to turn golden, about 15 minutes.
  • Let cool on pan about 10 minutes, then transfer to cooling rack to cool completely.
  • In microwave or using the double broiler method, melt half of chocolate, then add remaining chocolate and stir to melt.
  • Immediately dip ends of almond horns in chocolate and place back on parchment paper lined baking sheet.
  • Chill cookies in fridge until set. Serve cookies at room temperature. Enjoy!

CHOCOLATE DIPPED ALMOND HORNS RECIPE



Chocolate Dipped Almond Horns Recipe image

These horseshoe-shaped crescents have a moist and chewy interior that yields under a crunchy almond coating.

Provided by Yvonne Ruperti

Categories     Dessert     Cookies

Time 2h

Yield 12

Number Of Ingredients 7

10 ounces marzipan, broken into 1-inch pieces
4 ounces finely ground almonds
2 tablespoons granulated sugar
1 large egg white
1 1/2 teaspoons pure almond extract
1 cup sliced almonds
4 ounces bittersweet chocolate, finely chopped

Steps:

  • Adjust oven rack to middle position and preheat oven to 375°F (190°C). Line rimmed baking sheet with parchment paper.
  • In the bowl of a stand mixer fitted with paddle attachment, mix marzipan, ground almonds, and sugar on low speed until combined (mixture may appear dry). Mix in egg white and almond extract until combined.
  • Place sliced almonds in shallow dish and lightly crush with hands. Divide dough into 12 equal portions (about 1 rounded tablespoon each). Working one at time, roll each ball into almonds as you shape it into 4 1/2-inch ropes with blunt ends. Shape rope into U shape and place on prepared baking sheet. Continue with remaining balls of dough, evenly spacing apart from each other.
  • Bake cookies until just beginning to turn golden, about 15 minutes. Let cool on pan 10 minutes, then transfer to cooling rack to cool completely, about 30 minutes.
  • In microwave or in medium bowl over pan of barely simmering water, melt half of chocolate, stirring gently, then add remaining chocolate and stir to melt. Dip ends of almond horns in chocolate and place back on parchment paper lined baking sheet. Chill cookies in fridge until set. Serve cookies at room temperature.

Nutrition Facts : Calories 269 kcal, Carbohydrate 26 g, Cholesterol 16 mg, Fiber 4 g, Protein 6 g, SaturatedFat 4 g, Sodium 58 mg, Sugar 19 g, Fat 17 g, ServingSize makes 12 cookies, UnsaturatedFat 0 g

CHOCOLATE DIPPED ALMOND HORNS RECIPE - (4.5/5)



Chocolate Dipped Almond Horns Recipe - (4.5/5) image

Provided by ctozzi

Number Of Ingredients 10

SUBSTITUTE FOR MARZIPAN:
10 ounces marzipan, broken into 1-inch pieces
4 ounces almonds, finely ground
2 tablespoons granulated sugar
1 large egg white
1 1/2 teaspoons pure almond extract
1 cup almonds, sliced
4 ounces bittersweet chocolate, finely chopped
2 1/2 cups marzipan = 2 cups almond paste plus 1 cup of powdered sugar plus 2 tablespoons of corn syrup, mixed well
Or 12 ounces almond paste, 3/4 cup granulated sugar, 2 ounces finely ground almonds.

Steps:

  • Adjust oven rack to middle position and preheat oven to 375°F. Line rimmed baking sheet with parchment paper. In bowl of standing mixer fitted with paddle attachment, mix marzipan, almonds, and sugar on low speed until combined (mixture may appear dry). Mix in egg white and almond extract until combined. Place sliced almonds in shallow dish and lightly crush with hands. Divide dough into 12 equal portions (about 1 rounded tablespoon each). Working one at time, roll each ball into almonds as you shape it into 4 1/2-inch ropes with blunt ends. Shape rope into U shape and place on prepared baking sheet. Continue with remaining balls of dough, evenly spacing apart from each other. Bake cookies until just beginning to turn golden, about 15 minutes. Let cool on pan 10 minutes, then transfer to cooling rack to cool completely, about 30 minutes. In microwave or in medium bowl over pan of barely simmering water, melt half of chocolate, stirring gently, then add remaining chocolate and stir to melt. Dip ends of almond horns in chocolate and place back on parchment paper lined baking sheet. Chill cookies in fridge until set. Serve cookies at room temperature.

Tips:

  • Use high-quality chocolate for dipping, such as semisweet or bittersweet chocolate.
  • Make sure the almond horns are completely cool before dipping them in chocolate.
  • If the chocolate is too thick, you can thin it out with a little bit of melted butter or oil.
  • To create a smooth, even coating, dip the almond horns in the chocolate and then tap them gently against the side of the bowl to remove any excess chocolate.
  • Place the dipped almond horns on a parchment paper-lined baking sheet and refrigerate them until the chocolate is set.
  • Store the chocolate-dipped almond horns in an airtight container in the refrigerator for up to 2 weeks.

Conclusion:

Chocolate-dipped almond horns are a delicious and easy-to-make treat that is perfect for any occasion. With just a few simple ingredients, you can create a batch of these tasty cookies that are sure to be a hit with everyone who tries them. So next time you're looking for a sweet snack, give chocolate-dipped almond horns a try!

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