Effortless German Almond Horns (Print Version)

# Ingredients:

→ Dough

01 - 1/2 batch homemade almond paste or a 7-ounce (200g) pack of store-bought almond paste
02 - 1 cup (100 grams) powdered sugar
03 - 1/2 teaspoon almond extract
04 - 1 1/2 teaspoons vanilla extract
05 - 1 large (32 grams) egg white
06 - 1 cup (100 grams) blanched almond flour
07 - 1/4 teaspoon salt

→ Coating

08 - 1 cup (100 grams) sliced almonds
09 - 1 large (32 grams) egg white

→ Chocolate Dip

10 - 1 teaspoon coconut oil
11 - 2/3 cup (113 grams) semi-sweet chocolate, chopped

# Instructions:

01 - Set your oven to 175°C and get a baking sheet ready with a piece of parchment paper on top.
02 - Cut almond paste into about 5cm pieces. Put them and the other dough ingredients into a food processor and pulse until it turns into a tacky, manageable dough.
03 - Chop up almond paste into chunks around 5cm each. Add to a big bowl with dough ingredients and mix by hand or with a mixer till the dough becomes sticky but not overly hard to handle.
04 - Dump sliced almonds into a slightly deep bowl, big enough to dip smaller shapes of dough into.
05 - Take dough and roll into balls that weigh about 24 grams or are 4cm across. Turn each ball into a small log shape.
06 - Whisk the egg white gently with a fork. Brush this onto the surface of each dough log, then roll it against sliced almonds to coat it fully.
07 - Take the coated logs and bend them into crescent shapes. Put them on the lined baking sheet, leaving about 5cm of space between each since they'll spread out a bit.
08 - Let the cookies bake for 14-15 minutes, just until the edges start to turn golden brown.
09 - Once out of the oven, leave the cookies to rest on the baking sheet for 5 minutes, then move them to a rack to cool fully.
10 - Melt chocolate together with coconut oil, stirring until everything blends into a smooth mix.
11 - Take the cooled cookies and dip both their ends into the chocolate mixture. Lay them flat on parchment paper afterward.
12 - Chill the cookies in the fridge for about 30 minutes, giving the chocolate time to firm up completely.
13 - Once everything’s set, keep cookies in an airtight container for 2-3 weeks, or freeze them to enjoy later.

# Notes:

01 - German Mandelhörnchen (almond horns) are awesome sweets to share at holiday cookie swaps.
02 - The dough sticks a bit, but damp hands make handling it much simpler.
03 - For those avoiding dairy, double-check that your chocolate is dairy-free.

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