Description
Delicate, crescent-shaped confections made with almond flour, marzipan, and dipped in dark chocolate, perfect for any occasion.
Ingredients
Scale
- 1 cup (100 g) blanched almond flour
- 1/2 heaping cup (60 g) powdered sugar
- 1/4 cup (30 g) buckwheat flour (or all-purpose flour)
- 1 cup (180–200 g) marzipan
- 2–3 Tbsp (20–30 g) plant-based milk
- 3–4 drops almond extract (optional)
- 1 1/3 cups (100 g) sliced almonds
- 3.5 oz (100 g) dark chocolate
Instructions
- Preheat your oven to 356°F (180°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the almond flour, powdered sugar, and buckwheat flour.
- Add the marzipan, breaking it into small pieces, and work it into the dry ingredients until well incorporated.
- Pour in the plant-based milk and almond extract (if using). Knead until it forms a soft, moist dough.
- Divide the dough into 10-12 equal pieces. Moisten fingers with water, shape each piece into a log, roll in sliced almonds, and bend into a ‘C’ shape.
- Place on the prepared baking sheet and bake for 11-15 minutes until golden.
- Once cooled, melt the dark chocolate and dip the ends of the cookies, then chill until set.
- Enjoy with coffee or share with friends!
Notes
Store in an airtight container at room temperature for up to a week or freeze for 3 months.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Almond Horns, cookies, dessert, baking, holiday treats
