These German delicacies contain a hat trick of almonds – marzipan, ground almonds and sliced almonds and the horseshoe is then dipped in dark chocolate. Also call almond horseshoes or almond horns they are very easy to make. The key is to buy good quality marzipan. I bought mine at La Cucina European Market. Another tip is to work clean, as my pastry chef instructor drilled into us. By this I mean, make sure to clean out your bowl and beaters well using every scrap of your expensive ingredients in your cookies.
Ingredients
- 10 ounces good quality marzipan (almond paste), 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
Directions
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 well combined (mixture may appear a bit dry at this point). Mix in egg white and almond extract until combined.
Toast sliced almonds in your preheated oven for 5 to 10 minutes until lightly browned. 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 a 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.
naramata-blend 