Prep time: 20 min.
Chill time: 30 min.
Baking time: 15 min.
- 8 ounces almond paste
- 1 cup blanched almond meal
- 1 cup powdered sugar, sifted
- 1 egg white
- ½ teaspoon almond extract
- 2 teaspoons fresh lemon juice
- 1 egg white, for brushing
- 1 cup slivered almonds
- Place the almond paste, almond meal, powdered sugar, 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 overly sticky, dough. If it’s too sticky add more almond meal.
- Wrap the dough in plastic wrap and chill for at least 30 minutes.
- 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 over the cookie dough.
- Roll each cookie into the slivered almonds. (They don’t have to be completely coated)
- 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 at 350F, on the middle shelf, for 10-15 minutes or until the tips are just starting to turn golden.
- Remove and let them cool completely.
- Melt chocolate chips oin the microwave or the stove top.
- 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.