Almond Horns are a delightful treat that combines rich marzipan with the nutty flavor of almond flour, creating a pastry that is not only beautiful but also incredibly delicious. These little crescent-shaped cookies are often enjoyed during festive occasions, but they are also perfect for any day when you’re craving something sweet. With a crisp exterior and a soft, chewy inside, Almond Horns are truly a treat worth making. Plus, they are naturally gluten-free when using buckwheat flour!
Gather Your Almond Horns Ingredients
To whip up these delightful pastries, you’ll need the following ingredients:
- 1 cup blanched almond flour (about 96g)
- 1/2 heaping cup powdered sugar (about 60g)
- 1/4 cup buckwheat flour or all-purpose flour (about 30g)
- 1 cup marzipan (about 100g)
- 2-3 tablespoons plant-based milk (about 30-45ml)
- 3-4 drops almond extract (optional)
- 1 1/3 cups sliced almonds (about 160g)
- 3.5 oz dark chocolate (about 100g)
How to Make Almond Horns
Ready to bake? Follow these simple steps to create your delicious Almond Horns.
- Preheat your oven to 356°F (180°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine the almond flour, powdered sugar, and buckwheat flour. Stir until mixed well.
- Tear the marzipan into small pieces and add it to your dry ingredients.
- Pour in the plant-based milk, starting with 2 tablespoons. If the mixture seems too dry, add a tablespoon more as needed. If you’re using almond extract, add it in now as well.
- Knead the mixture together until it forms a soft, moist dough.
- Divide the dough into 10 to 12 equal pieces.
- Moisten your fingers lightly to prevent sticking, then shape each piece into a log. Roll each log in the sliced almonds to coat the outside.
- Bend each log into a C shape and carefully place them on the prepared baking sheet.
- Bake for 11 to 15 minutes, or until they turn golden brown. Allow to cool completely on the baking sheet.
- While the cookies cool, melt the dark chocolate over a double boiler or in the microwave.
- Once melted, dip the ends of each cookie into the chocolate and then transfer them to a plate lined with parchment paper.
- Chill in the fridge until the chocolate has set.
Serving Almond Horns Like a Pro
These cookies look as great as they taste! To serve, arrange Almond Horns on a beautiful platter or in a decorative box as a gift. For a lovely finishing touch, dust them with a bit of extra powdered sugar or drizzle some more chocolate over the top. Pair them with a cup of coffee or tea for the perfect afternoon treat. You can also serve them as part of a dessert table at parties—a sure hit amongst guests!
Helpful Tricks for Almond Horns
- Flavor Variations: Feel free to experiment with the almond extract! You can substitute a few drops of vanilla extract or even orange blossom water for a unique twist.
- Dipping Delight: For an added touch, sprinkle sea salt on the chocolate before it sets for a perfect sweet and salty contrast.
- Storage Tips: Keep your Almond Horns in an airtight container at room temperature for up to a week, or in the fridge if you want them to last longer!
Almond Horns: Frequently Asked Questions
Can I use different types of flour?
Yes! While almond flour and buckwheat flour are recommended for their flavor and texture, you can substitute with other gluten-free flours or all-purpose flour if preferred.
How do I store leftover Almond Horns?
Store them in an airtight container at room temperature for up to a week. You can also freeze them for longer storage—be sure to separate layers with parchment paper.
Can I make these in advance?
Absolutely! You can prepare the dough up to a day in advance and keep it covered in the refrigerator. Shape and bake them fresh when you’re ready to serve.
Treat yourself to these delightful Almond Horns—your taste buds will thank you! Happy baking!