Yesterday I went to the bookshop and, as always, I spent 30 minutes on the cook books isle! (I should dedicate a whole post to my cookbooks addiction and I will, here soon). I was debated to buy a book about Macarons, but I ended up thinking 25€ were a bit too much for a book which only had one recipe inside. Anways…On the way home I started craving some cookies (starring at treats pictures for hours did not help, really!), so I decided to bake something with almonds. That is why I made these wonderful Almonds Horns, to which I added a twist covering the ends with chocolate. I forgot Macarons really quickly, as they turned out fantastic!!
– 1/2 teaspoon baking powder
– 1 1/2 teaspoons coarse salt
– 1 cup (2 sticks) unsalted butter, softened
– 1 1/4 cups confectioners’ sugar, sifted, plus more for dusting
– 1 large egg
– 2 teaspoons pure vanilla extract
– 1/4 teaspoon almond extract
– 1 cup almond flour
- Preheat oven to 350 degrees. Whisk together all-purpose 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.
- Place chocolate in a microwave-safe dish. Microwave in 30-second increments until melted, about 2 minutes.
- Working with 1 cookie at a time, place ends into melted chocolate and turn to coat. Lift cookie from bowl, letting excess chocolate drip off. Transfer to a wire rack or on a baking sheet. Wait until chocolate hardens (if you want to speed up the process you can put cookies in the refrigerator, about 10 minutes).
- Cookies can be stored in an airtight container at room temperature 2 to 3 days.