ALMOND HORNS
Our powdered-sugar-dusted butter cookie gets its crunchy, crumbly texture from finely ground toasted almonds -- and its name from its characteristic curve.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 3 dozen
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Whisk together flour, baking powder, and salt in a medium bowl; set aside.
- Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 2 minutes. Mix in egg and extracts. Reduce speed to low. Mix in flour mixture and almonds until just combined. Wrap dough in plastic; refrigerate until firm, about 30 minutes.
- Roll 1 tablespoon of dough into a 4-inch log; gently shape into a horseshoe. Repeat with remaining dough. Transfer to baking sheets lined with parchment.
- Bake cookies (rotating sheets halfway through) until pale golden, about 20 minutes. Transfer cookies to wire racks using a spatula; let cool completely. Transfer to waxed paper. Sift sugar over cookies. Cookies can be stored in an airtight container at room temperature 2 to 3 days.
ALMOND HORNS
This confectioners' sugar-dusted butter cookie gets its crunchy, crumbly texture from finely ground toasted almonds-and its name from its characteristic curve. Take care not to overprocess the almonds.
Yield Makes about 3 dozen
Number Of Ingredients 9
Steps:
- Whisk together flour, baking powder, and salt in a bowl.
- Put butter and confectioners' sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 2 minutes. Mix in egg and extracts. Reduce speed to low. Mix in flour mixture and almonds until just combined. Wrap dough in plastic; refrigerate until firm, about 30 minutes.
- Preheat oven to 350°F. Roll 1 tablespoon of dough into a 4-inch-long log; gently shape into a horseshoe. Repeat with remaining dough. Transfer to baking sheets lined with parchment.
- Bake cookies until pale golden, about 20 minutes, rotating sheets halfway through. Transfer cookies to wire racks; let cool completely. Sift confectioners' sugar over cookies. Cookies can be stored in an airtight container at room temperature up to 3 days.
ALMOND HORNS
We were eating some almond horns the other evening and we thought that they wouldn't be too difficult to make -- well we were wrong. However, the instructions are long and convuluted but they are worth their while. It is a macaroon type dough rolled in sliced almonds and it is delicious. Cooling time is 20 minutes.
Provided by Manami
Categories Dessert
Time 37m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Line cookie sheet with parchment or foil.
- In a food processor combine almond paste and sugar.
- Mix until the texture of fine crumbs.
- Add egg white and flour, reserving yolk.
- Mix until dough becomes smooth paste, it will be slightly sticky.
- Turn dough out onto a lightly floured surface.
- With floured hands roll dough into a 12" log.
- Divide into 12 equal pieces and roll into balls.
- Roll balls between palms into 3" logs, slightly tapered at ends.
- Spread almonds on a plate.
- Beat reserved egg yolk with 2 tablespoons of water.
- Dampen log with beaten yolk.
- Roll each log in almonds until coated, bending into crescents.
- Place crescents 2" apart on prepared cookie sheet and refrigerate for 20 minutes.
- Preheat oven to 350ºF.
- Bake 12-14 minutes or until light golden in color.
- Cool baking sheet on wire rack for 5 minutes, and loosen crecents with a spatula.
- Slide parchment off baking sheet and back onto wire rack to finishing cooling cookies.
- Melt chocolate in double boiler or microwave.
- Dip cookie ends into melted chocolate.
- Place back on parchment until chocolate is dry.
- Layer "Almond Horns" between sheets of wax paper in airtight container.
Nutrition Facts : Calories 187.8, Fat 11.3, SaturatedFat 1.1, Cholesterol 15.5, Sodium 46.6, Carbohydrate 19.1, Fiber 2.1, Sugar 14.3, Protein 4.6
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