Almond Paste Cookies (Christmas German Almond Horns)
Servings 17 cookies
These almond paste cookies are dense, chewy and can be made weeks ahead of time! They’re also naturally gluten-free and have paleo and vegan options.
Ingredients
Dough:
- 7 ounces (198 grams) almond paste homemade almond paste
- 1 cup (100 grams) finely ground blanched almond flour ground almonds in the UK
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- 1 cup (100 grams) powdered sugar
- 1 large egg white
- 1/4 teaspoon salt
On the outside:
- 1 large egg white
- 1 cup (100 grams) sliced almonds sliced
- 2/3 cup (113 grams) semi-sweet chocolate chopped, melted (I used Enjoy Life for dairy-free)
- 1 teaspoon coconut oil
Instructions
- Preheat the oven to 350 °F (175 °C) and line a baking sheet with a piece of parchment paper.
If using a food processor:
- Break up the almond paste into about 2" chunks and place in the bowl of a food processor fitted with an S-blade. Add the remaining dough ingredients and pulse until a dough forms. It'll be sticky but workable.
If not using a food processor:
- Break up the almond paste into about 2" chunks. Put all the ingredients into a large mixing bowl. You can use a hand mixer or your hands to get it all combined. It'll be sticky but workable.7 ounces (198 grams) almond paste, 1 cup (100 grams) finely ground blanched almond flour, 1 1/2 teaspoons vanilla extract, 1/2 teaspoon almond extract, 1 cup (100 grams) powdered sugar, 1 large egg white, 1/4 teaspoon salt
- Place the sliced almonds into a small bowl (big enough to dip dough logs in).
- Form about a 1.5" (24-gram / 20-gram for paleo) ball and roll into a little log.
- Beat the egg white a little with a fork and brush egg white all over the cookie.1 large egg white
- Dip the cookie into the sliced almonds.1 cup (100 grams) sliced almonds
- Form into a crescent shape. Place them about 2" apart on the baking sheet. They'll puff up quite a bit.
- Bake for 14-15 minutes or until lightly browned.
- Let cookies cool on the baking sheet for about 5 minutes and then transfer cookies to a cooling rack to cool completely.
- Once cooled, combine the melted chocolate + coconut oil in a small bowl.2/3 cup (113 grams) semi-sweet chocolate, 1 teaspoon coconut oil
- Dip the ends of each cookie in the chocolate. Place back on a parchment-lined sheet and let them harden completely. I put them in the fridge for 30 minutes and that does the job.
- Once the chocolate has hardened, store in an airtight container for up to 2-3 weeks. They can also be frozen for several months.
Notes
- If making the version without almond paste, this is your dough recipe:
- 2 cups + 2 tablespoons (213 grams) blanched almond flour (ground almonds in the UK)
- 1 1/2 cups (168 grams) powdered sugar (sifted if lumpy)
- 1 large (50 grams, out of shell) egg
- 1 large egg yolk (18 grams)
- 1 1/2 teaspoons vanilla extract
- 1 1/4 teaspoons almond extract
- 1/8 teaspoon salt
- Put everything together in a food processor bowl fitted with an S-blade and pulse until a dough forms. It'll be sticky but workable. To make it without a food processor, put the wet ingredients in a mixing bowl, stir and then add the dry ingredients. You can use a hand mixer or a big spoon and then use your hands to get it all combined. It'll be sticky but workable. Continue to Step 4 above.
- If you don't want to use almond extract, you can use more vanilla if you don't want a very obvious almond flavor.
- For the paleo version: Use the above dough recipe except use 1/2 cup very tightly packed cup (100 grams) coconut sugar in place of the powdered sugar AND use 1 1/4 teaspoons vanilla extract and 3/4 teaspoon almond extract instead of the amounts in the recipe above. Make sure to use paleo chocolate.
- For a vegan version, make the above homemade version without almond paste. Use 1.5 chia eggs in place of the egg in the recipe. You need 1.5 tablespoons ground chia seeds + 4.5 tablespoons water. Mix together until gloopy like an egg. Omit the egg white used for brushing the dough logs. The dough will be sticky enough for the almonds to stick, but they'll be more fragile once baked. Make sure to use paleo chocolate.
- The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator.
Nutrition
Calories: 200kcalCarbohydrates: 19gProtein: 5gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.01gCholesterol: 20mgSodium: 44mgPotassium: 123mgFiber: 2gSugar: 14gVitamin A: 31IUVitamin C: 0.01mgCalcium: 56mgIron: 1mgNet Carbs: 17
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