These horseshoe-shaped crescents have a moist and chewy interior that yields under a crunchy almond coating.
Note: Almond paste may be used instead with the following changes: Use 12 ounces almond paste, 3/4 cup granulated sugar, 2 ounces finely ground almonds.
- 10 ounces marzipan, broken into 1-inch pieces
- 4 ounces finely ground almonds
- 2 tablespoons granulated sugar
- 1 large egg white
- 1 1/2 teaspoons pure almond extract
- 1 cup sliced almonds
- 4 ounces bittersweet chocolate, finely chopped
Adjust oven rack to middle position and preheat oven to 375°F. Line rimmed baking sheet with parchment paper.
In bowl of standing mixer fitted with paddle attachment, mix marzipan, almonds, and sugar on low speed until combined (mixture may appear dry). Mix in egg white and almond extract until combined.
Place sliced almonds in shallow dish and lightly crush with hands. Divide dough into 12 equal portions (about 1 rounded tablespoon each). Working one at time, roll each ball into almonds as you shape it into 4 1/2-inch ropes with blunt ends. Shape rope into U shape and place on prepared baking sheet. Continue with remaining balls of dough, evenly spacing apart from each other.
Bake cookies until just beginning to turn golden, about 15 minutes. Let cool on pan 10 minutes, then transfer to cooling rack to cool completely, about 30 minutes.
In microwave or in medium bowl over pan of barely simmering water, melt half of chocolate, stirring gently, then add remaining chocolate and stir to melt. Dip ends of almond horns in chocolate and place back on parchment paper lined baking sheet. Chill cookies in fridge until set. Serve cookies at room temperature.
Standing mixer fitted with paddle attachment