Chocolate Orange Dipped Almond Horns are chewy, delicious and naturally gluten-free! They’re perfect for holiday baking or anytime you’re craving cookies!
Almond horns are one of my favorite cookies and not just at Christmas time either. I actually discovered how much I love them years ago after grabbing one at the Whole Foods cookies bar. Their cookie bar is my weakness. I can’t go into that store without getting a cookie from the cookie bar. After my first time trying one I was immediately hooked which was no surprise since they’re loaded with almond flavor!
If you’ve never had an almond horn before you’re in for a treat. They’re crisp and crunchy on the outside and soft and chewy on the inside. The soft chewiness comes from the almond paste which is the main ingredient in the recipe. Don’t confuse almond paste with marzipan in this recipe, as marzipan is much sweeter.
Orange zest isn’t an ingredient used in traditional almond horn cookies, but I love the combination of the light citrus flavor paired with the almond. You’ll add orange zest to both the cookie dough and the melted dark chocolate. Chocolate and orange are a classic flavor pairing so it seemed only natural to add it to these cookies.
Once the dough for the cookies is made you’ll roll it in sliced almonds. Traditionally blanched sliced almonds are used, but I goofed up and just used regular ones. No big deal, either will work, it doesn’t change the way they taste. After they’re rolled in almonds, simply form them into a horseshoe shape and bake them off on a parchment lined baking sheet.
When the cookies have cooled completely, dip each end in the melted chocolate with orange zest. I like to use dark chocolate, but semi-sweet would be good too. The sprinkles aren’t necessary, but it’s a nice touch for the holiday season.
More Christmas Cookies
- 7 ounces almond paste (not marzipan)
- 1 egg white
- 1/4 cup granulated sugar
- 3 tablespoons almond flour
- 1 teaspoon orange zest
- 1/8 teaspoon kosher salt
- 1 1/2 cups sliced almonds (blanched is traditional, but not necessary)
- 4 ounces semi-sweet or dark chocolate
- 1 teaspoon orange zest
- Sprinkles (optional)
- Heat oven to 350 degrees F. and line a baking sheet with parchment paper.
- Cut or tear or the almond paste into small chunks and place in the bowl of a stand mixer with the paddle attachment. Add in the sugar and beat on medium-high speed, until the almond paste can't be broken up any further, approximately 3-5 minutes. Add the egg white, almond flour, orange zest and salt and beat until smooth and creamy.
- Place the sliced almonds in a wide-shallow dish or plate. Scoop out a tablespoon of the dough and place it in the almonds. Roll into a 4-inch log using the almonds to prevent the dough from sticking to your hands. Transfer to the prepared baking sheet and form it into a crescent shape. Repeat with the remaining dough.
- Bake for 14-16 minutes or until the cookies are puffed and the bottoms are golden brown. Cool completely on the baking sheet while you make the chocolate for dipping.
- Melt the chocolate in a microwave safe bowl. Stir in the orange zest then dip each end of the cooled cookie into the chocolate. Place them back on the parchment paper and add sprinkles if desired. Once the chocolate has set, store in a cookie tin for up to a week.
Amount Per Serving: Calories: 236Total Fat: 15gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 1mgSodium: 30mgCarbohydrates: 22gFiber: 3gSugar: 16gProtein: 6g