I went to let the dog out and found one missing, hubby had grabbed one, ok I figured he may as well enjoy just one. I left the seven remaining on the counter to let the chocolate finish setting ( that’s right, I ate the first with drippy chocolate because I couldn’t wait). I ate the first congratulating myself on such a find. I only got 8 from the batch ( I may have enlarged them a bit) but I was ecstatic. They were, I swear, an exact duplicate to what I remembered. I made them the following day just praying they would be at least similar to the ones I had loved. I stumbled across this a week ago and ran out to buy the ingredients. Finally the bakery closed that they came from. I would freeze a few to have for a special treat and anxiously await my next gift. A friend used to buy these for me when he went on a trip once or twice a year and they were my favorites. I have been looking for this recipe a long time. If you try this recipe I’d love to hear from you! Leave a comment and rating below, or tag me on Instagram!
Once the cookies have cooled, place the chocolate and oil in a microwave safe bowl and heat for 1 minute.Bake the cookies for 12-14 minutes until golden, and cool completely on a wire rack.Repeat with the remaining dough and place 1-2 inches apart on the baking sheet.Shape into a crescent and place on a parchment lined baking sheet. Roll into a 4″ log between your hands and coat with more almonds.The dough is sticky, so rolling in the almonds will keep it from sticking to your hands. Measure out about 1 1/2 tablespoons of dough and roll into the almonds.Place the sliced almonds in a bowl and leave whole or break up into smaller pieces with your fingers.Add the almond flour, sugar and egg white and mix until well combined. Simply break up the almond paste into chunks and place it into the bowl of a stand mixer fitted with the paddle attachment.Only a few ingredients are required, and the dough comes together in minutes. These almond horn cookies may look a little fancy, but they couldn’t be easier to make. The crunchy almond exterior gives way to a soft, chewy interior that’s just sweet enough with a mild almond flavor.ĭipping the cookies in chocolate is optional for some people, but it’s necessary for chocaholics like me. These almond paste cookies are very unique and extremely addictive. There are German, Italian and even Jewish versions of these cookies to name a few. If you’d like to try another gluten-free cookie recipe, my Greek almond cookies get rave reviews every time!Īlmond horn cookies are much like snowball cookies in that they’re traditional cookies in various countries. I made it a priority to develop my own recipe to share with you here, and 3 batches later they’re here before you in all they’re chocolatey almond glory.
I’ve reduced my wheat intake due to some ongoing gut issues that I’m trying to work out, so these cookies have become one of my favorite treats to pick up when I’m at Whole Foods.
#Almond paste cookies free#
They’re naturally gluten free cookies, which is what initially attracted me to them. I’ve seen almond horn cookies in stores before, but for whatever reason I never tried them until this year when I started seeing them in Whole Foods Market. I’ve fallen head over heels for these addictively chewy cookies! My cookie consumption has been a little bit out of control lately, and these Chocolate Dipped Almond Horn Cookies are a big reason why. They’re easy to make and are naturally gluten-free! Chocolate Dipped Almond Horn Cookies are crunchy, chewy cookies dipped in dark chocolate.
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