Chocolate Dipped Almond Horseshoe Cookies Recipes

Steps:

• Preheat oven to 375 degrees.
• Spray 2 baking sheets with nonstick spray.
• Spread almonds on rimmed baking sheet.
• Place almond paste and sugar in processor and process until blended.
• Add egg whites, 1 at a time, blending well betwwen additions.
• Spoon dough into pastry bag fitted with plain 5/8-inch-wide tip. Pipe one 6-inch-long log of dough atop almonds on rimmed sheet.
• Gently roll dough in almonds, coating completely (dough is sticky).
• Transfer to prepared sheets, bending dough ends to create horseshoe shape with 1 1/2-inch-wide space between ends.
• Repeat with remaining dough, spacing cookies about 1 inch apart.
• Bake cookies until golden, about 18 minutes. Transfer to rack and cool.
• Line another baking sheet with foil. Stir chocolate in medium metal bowl set over saucepan of simmering water until melted and smooth.
• Dip ends of 1 cookie into chocolate, tilting pan if necessary. Shake cocokie gently to remove excess chocolate.
• Place cookie, rounded side up, on foil-lined sheet.
• Repeat with remaining cookies.
• Refrigerate cookies until chocolate sets, about 30 minutes.

Steps:

• In a large bowl, cream the butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine the flour, cocoa and baking soda; gradually add to creamed mixture and mix well. , Drop by rounded teaspoonfuls 2 in. apart onto an ungreased baking sheets. Bake at 375° for 7-9 minutes or until edges are firm. Remove to wire racks to cool.

Steps:

• Preheat oven to 375 F. Spray 2 baking sheets with nonstick spray. Spread almonds on rimmed baking sheet. Place almond paste and sugar in processor and process until blended. Add egg whites, 1 at a time, blending well between additions. Spoon dough into pastry bag fitted with plain 5/8-inch-wide tip. Pipe one 6-inch-long log of dough atop almonds on rimmed sheet. Gently roll dough in almonds, coating completely (dough is sticky). Transfer to prepared sheets, bending dough ends to create horseshoe shape with 1 1/2-inch-wide space between ends. Repeat with remaining dough, spacing cookies about 1 inch apart. Bake cookies until golden, about 18 minutes. Transfer to rack and cool. Line another baking sheet with foil. Stir chocolate in medium metal bowl set over saucepan of simmering water until melted and smooth. Dip ends of 1 cookie into chocolate, tilting pan if necessary. Shake cookie gently to remove excess chocolate. Place cookie, rounded side up, on foil-lined sheet. Repeat with remaining cookies. Refrigerate cookies until chocolate sets, about 30 minutes. DO AHEAD: Cookies can be made 2 days in ahead. Place in airtight container and keep refrigerated. Let cookies stand at room temperature 15 minutes before serving.