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Almond Horns

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My Mom recently told me she was intrigued by an almond cookie called an almond horn that she tasted on a trip to New York. She wanted to try and recreate the cookie, and luckily I was around to document the event. These cookies came out great. Chewy, crisp, and filled with that delicious toasted almond flavor. The only downside was they were pretty pricey to make. We all know almond is expensive, and these cookies are basically all almond paste with little filler.


Start with some coarsly ground almonds. Really guys, no filler.



Almond paste and sugar in with the ground almonds.



After you process it a bit and add an egg white and some almond extract, it becomes nice and smooth.



Just form your little horseshoes and bake.



They don't look all that different after they come out of the oven.



My sister was happy to model for the face stuffing shot.



Oh yea, dip the ends in chocolate. Yum.




She used the serious eats recipe and found that it was just as good as the cookies she had in New York. She used almond paste instead of marzipan, but they are interchangeable.


7 Comments

Do they not sell these in Boston? I guess I grew up seeing them at Italian bakeries and other generic bakeries. Yours look just like the bakery version.

These remind me of, and I wonder if they are derived from Kaab el Ghazal (my N. African cookbook calls them Gazelle Horns, but google just told me that translates to ankles not horns). Anyway, I've made them a couple times in the past and they are excellent! Your recipe resembles the filling I use then that gets wrapped in a shortbread-like (Butter!) dough. Missing here is the Orange Blossom Water, goes so great with the almond flavor.

Wow ! These look seriously delicious! Almonds are my favorite nut. These might have have to be on my Christmas cookie plate this year.

These cookies are exactly what I want to make! Do you have the exact recipe?

Thank you,
Jenifer Mouser

The Serious Eats recipe has a note at the beginning of the adjustments to make if you use almond paste instead of marzipan.

The Serious Eats recipe has a note at the beginning of the adjustments to make if you use almond paste instead of marzipan.

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