These delicious bakery treats are way easier to make than I thought they would be. My recipe doesn’t even call for marzipan like some others do! I bought one of these from the store a while back and they tasted so familiar… I could not remember where I had ever had them before, but I decided that I need to make some!
These Almond Horns have a crunchy, golden brown outside and delicious chewy centers completely with an almond flavor from the almond flour, to the almond extract, and topped with more toasted crunchy almonds! I don’t think you could make these more almond-y even if you tried!
- 2 Cups Almond Flour
- 2 Cups Powdered Sugar
- 1 Tablespoon Light Corn Syrup
- 2 Tablespoons Water
- 1 Teaspoon Almond Extract
- 2 Tablespoons Granulated Sugar
- 1 Egg White
- 2 Cups Sliced Almonds
1. Preheat your oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper. Set aside for later.
2. Stir together the almond flour and powdered sugar. Add the corn syrup and water. Stir until combined. The ingredients should forma dough.
3. Add the sugar, almond extract, and egg white.
4. In a dish large enough to roll out an almond horn, spread out the sliced almonds. Make sure there are enough sliced almonds to cover the bottom.
5. Divide the dough into 9-12 equal balls depending on how big you are making your horns. I was able to get 12 large horns out of the recipe, but you could always make them smaller.
6. Roll the dough out into a log using your hands. Roll the log in the sliced almonds so that it is evenly coated and the almonds are stuck to the dough. The dough may be a bit sticky, so it should stick pretty well to the almonds. Make sure to press the almonds into the dough so that they stick really well.
7. Place on the baking sheet in the shape of a horn or horseshoe. They will spread out a little so leave 1-2 inches around the edges and between cookies. Repeat for each ball of dough and place them on the sheet.
8. Bake 13-16 minutes or until the almonds are toasted and the horns are golden brown. Remove from baking sheet and allow to cool. (Resist the temptation to eat them like I did, the almonds are hot and you may burn your mouth…. I learned my lesson!)