Macarons can wait. It’s time for Chocolate Almond Horns!

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!!



– 2 1/2 cups all-purpose flour
– 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
– 4 ounces semisweet chocolate, coarsely chopped for covering
  1. Preheat oven to 350 degrees. Whisk together all-purpose flour, baking powder, and salt in a medium bowl; set aside.
  2. 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.
  3. 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.
  4. Bake cookies (rotating sheets halfway through) until pale golden, about 20 minutes. Transfer cookies to wire racks using a spatula; let cool completely.
  5. Place chocolate in a microwave-safe dish. Microwave in 30-second increments until melted, about 2 minutes.
  6. 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).
  7. Cookies can be stored in an airtight container at room temperature 2 to 3 days.
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