Chocolate Dipped Almond Horn Cookies
(1 vote)
(1 vote)
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr 34 min.
Ready in
Ingredients
for
48
- Ingredients
- 2 ¼ cups all-purpose flour
- ¾ cup powdered sugar
- ½ cup almonds (blanched and finely ground)
- 2 packets Vanilla sugar
- ¼ tsp salt
- 1 cup cold unsalted butter (cut into small pieces)
- ¼ tsp pure Lemon extract
- 1 Tbsp milk
- For Glaze
- 1 cup powdered sugar
- 1 ½ Tbsps milk
- ½ tsp pure vanilla extract
- 3 ozs semi-sweet chocolate (1 oz each)
- 1 tsp Shortening
Product recommendation
You can make vanilla sugar easily at home. Put a few vanilla beans in a jar, and fill with confectioners' or granulated sugar, and let infuse for at least 1 week.
Preparation steps
1.
Combine flour, confectioners' sugar, almonds, vanilla sugar, and salt in a medium bowl. Make a well in the center, add butter and lemon extract. Using your hands, work flour-nut mixture into butter until the dough reaches a coarse cornmeal-like texture. Sprinkle milk over the dough, knead until smooth, and shape into a ball. Cover with plastic wrap and chill for 1 hour in the refrigerator.
2.
Adjust oven racks to upper and lower-middle positions. Heat oven to 350º F. Line baking sheets with cooking parchment paper.
3.
Working with about one tablespoon dough at a time, roll and shape cookies into crescent shapes (3/4-inch thick ropes). Bake on lined baking sheets until tops are pale golden and bottoms are just beginning to brown, about 12 to 14 minutes.
4.
Cool cookies on sheets for about 3 minutes. Transfer to a wire rack to cool completely.
5.
For Glaze:
6.
Combine confectioners' sugar, milk and vanilla mix well until smooth. Brush glaze on warm cookies; allow cookies to cool completely and glaze to set.
7.
Melt chocolate and shortening in microwave or double boiler; stirring until smooth and creamy.
8.
Dip each end of the crescent into the melted chocolate; cool on waxed paper. Refrigerate for about 30 minutes or until the chocolate is firm. Serve.
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