Almond Horn Cookies

40 mins
Serves 24
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Directions

  1. 1Take the almond horn cookies from the baking sheet and put them in a bowl to serve.
  2. 2Take the almond horn cookies from the baking sheet and put them in a bowl to serve.
  3. 3Take the almond horn cookies from the baking sheet and put them in a bowl to serve.
  4. 4Take one almond horn cookie and dip it in the melted chocolate to put on a baking sheet.
  5. 5Take one almond horn cookie and dip it in the melted chocolate to put on a baking sheet.
  6. 6Take one almond horn cookie and dip it in the melted chocolate to put on a baking sheet.
  7. 7Whisk the egg whites and sugar together until slightly foamy.
  8. 8Whisk the egg whites and sugar together until slightly foamy.
  9. 9Whisk the egg whites and sugar together until slightly foamy.
  10. 10Stir in the almond extract and continue whisking until well combined.
  11. 11Stir in the almond extract and continue whisking until well combined.
  12. 12Stir in the almond extract and continue whisking until well combined.
  13. 13Gently fold the almond flour into the egg white mixture, making sure everything is well mixed.
  14. 14Gently fold the almond flour into the egg white mixture, making sure everything is well mixed.
  15. 15Gently fold the almond flour into the egg white mixture, making sure everything is well mixed.
  16. 16Spoon or roll the dough into small balls using a 1-tbsp scooper.
  17. 17Spoon or roll the dough into small balls using a 1-tbsp scooper.
  18. 18Spoon or roll the dough into small balls using a 1-tbsp scooper.
  19. 19Place the sliced raw almonds in a bowl and gently crush them with your hands.
  20. 20Place the sliced raw almonds in a bowl and gently crush them with your hands.
  21. 21Place the sliced raw almonds in a bowl and gently crush them with your hands.
  22. 22Press each cookie ball into the crushed almonds, coating them.
  23. 23Press each cookie ball into the crushed almonds, coating them.
  24. 24Press each cookie ball into the crushed almonds, coating them.
  25. 25Place the almond-coated cookies onto a baking sheet lined with parchment paper and shape each one into a horseshoe shape.
  26. 26Place the almond-coated cookies onto a baking sheet lined with parchment paper and shape each one into a horseshoe shape.
  27. 27Place the almond-coated cookies onto a baking sheet lined with parchment paper and shape each one into a horseshoe shape.
  28. 28Preheat your oven to 350°F (175°C) and bake the cookies for about 20 minutes, or until the bottoms turn golden.
  29. 29Preheat your oven to 350°F (175°C) and bake the cookies for about 20 minutes, or until the bottoms turn golden.
  30. 30Preheat your oven to 350°F (175°C) and bake the cookies for about 20 minutes, or until the bottoms turn golden.
  31. 31Melt the chocolate chips and coconut oil together in a microwave-safe bowl in 30-second intervals, stirring in between, until smooth.
  32. 32Melt the chocolate chips and coconut oil together in a microwave-safe bowl in 30-second intervals, stirring in between, until smooth.
  33. 33Melt the chocolate chips and coconut oil together in a microwave-safe bowl in 30-second intervals, stirring in between, until smooth.
  34. 34Once the cookies have cooled to room temperature, dip the bottoms of each cookie into the melted chocolate.
  35. 35Once the cookies have cooled to room temperature, dip the bottoms of each cookie into the melted chocolate.
  36. 36Once the cookies have cooled to room temperature, dip the bottoms of each cookie into the melted chocolate.
  37. 37Set them back onto the parchment paper.
  38. 38Set them back onto the parchment paper.
  39. 39Set them back onto the parchment paper.
  40. 40Place the cookies in the refrigerator for about 15 minutes to allow the chocolate to harden.
  41. 41Place the cookies in the refrigerator for about 15 minutes to allow the chocolate to harden.
  42. 42Place the cookies in the refrigerator for about 15 minutes to allow the chocolate to harden.

Ingredients

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