Almond Horn Cookies

Name: Almond Horn Cookies
Total time: 40 min
Yield: 24 servings
Ingredients: 3 cups almond flour; 0.75 cup sugar; 2 tsp almond extract; 3 large egg whites; 2 cups sliced raw almonds; 0.5 cup chocolate chips; 1 tsp coconut oil

40m

Serves 24

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Almond Horn Cookies

facebook.com

40m

Serves 24

Directions

1Take the almond horn cookies from the baking sheet and put them in a bowl to serve.
2Take one almond horn cookie and dip it in the melted chocolate to put on a baking sheet.
3Whisk the egg whites and sugar together until slightly foamy.
4Stir in the almond extract and continue whisking until well combined.
5Gently fold the almond flour into the egg white mixture, making sure everything is well mixed.
6Spoon or roll the dough into small balls using a 1-tbsp scooper.
7Place the sliced raw almonds in a bowl and gently crush them with your hands.
8Press each cookie ball into the crushed almonds, coating them.
9Place the almond-coated cookies onto a baking sheet lined with parchment paper and shape each one into a horseshoe shape.
10Preheat your oven to 350°F (175°C) and bake the cookies for about 20 minutes, or until the bottoms turn golden.
11Melt the chocolate chips and coconut oil together in a microwave-safe bowl in 30-second intervals, stirring in between, until smooth.
12Once the cookies have cooled to room temperature, dip the bottoms of each cookie into the melted chocolate.
13Set them back onto the parchment paper.
14Place the cookies in the refrigerator for about 15 minutes to allow the chocolate to harden.

Ingredients

3 cups almond flour
0.75 cup sugar
2 tsp almond extract
3 large egg whites
2 cups sliced raw almonds
0.5 cup chocolate chips
1 tsp coconut oil

Equipment

baking sheetparchment papermixing bowlwhisk1-tbsp scoopmicrowave-safe bowl

Tips

If your dough is too crumbly, add one more egg white and if it ’s too wet add a little more almond flour until it ’s right.
Coconut oil helps the chocolate melt smoother but is not a must.
Store the cookies in an airtight container at room temperature, in the refrigerator, or in the freezer.
These cookies are super simple to make with minimal ingredients, they have a chewy texture on the inside and a crisp on the edges, and just the right amount of chocolate to bring it all together.
They are the best cookies from her dad's bakery.
They remind her so much of her dad, especially during the holidays.
These are super special cookies

Almond Horn Cookies

40m

Serves 24

facebook.com

Almond Horn Cookies

facebook.com

40m

Serves 24

Directions

1Take the almond horn cookies from the baking sheet and put them in a bowl to serve.
2Take one almond horn cookie and dip it in the melted chocolate to put on a baking sheet.
3Whisk the egg whites and sugar together until slightly foamy.
4Stir in the almond extract and continue whisking until well combined.
5Gently fold the almond flour into the egg white mixture, making sure everything is well mixed.
6Spoon or roll the dough into small balls using a 1-tbsp scooper.
7Place the sliced raw almonds in a bowl and gently crush them with your hands.
8Press each cookie ball into the crushed almonds, coating them.
9Place the almond-coated cookies onto a baking sheet lined with parchment paper and shape each one into a horseshoe shape.
10Preheat your oven to 350°F (175°C) and bake the cookies for about 20 minutes, or until the bottoms turn golden.
11Melt the chocolate chips and coconut oil together in a microwave-safe bowl in 30-second intervals, stirring in between, until smooth.
12Once the cookies have cooled to room temperature, dip the bottoms of each cookie into the melted chocolate.
13Set them back onto the parchment paper.
14Place the cookies in the refrigerator for about 15 minutes to allow the chocolate to harden.

Ingredients

3 cups almond flour
0.75 cup sugar
2 tsp almond extract
3 large egg whites
2 cups sliced raw almonds
0.5 cup chocolate chips
1 tsp coconut oil

Equipment

baking sheetparchment papermixing bowlwhisk1-tbsp scoopmicrowave-safe bowl

Tips

If your dough is too crumbly, add one more egg white and if it ’s too wet add a little more almond flour until it ’s right.
Coconut oil helps the chocolate melt smoother but is not a must.
Store the cookies in an airtight container at room temperature, in the refrigerator, or in the freezer.
These cookies are super simple to make with minimal ingredients, they have a chewy texture on the inside and a crisp on the edges, and just the right amount of chocolate to bring it all together.
They are the best cookies from her dad's bakery.
They remind her so much of her dad, especially during the holidays.
These are super special cookies