Yid.Dish: Almond Horns

By Leah Koenig

Published June 30, 2005.

(About 60 cookies)

2 pounds (about 3 1/2 cups) almond paste

3 1/2 cups sugar

1 large egg yolk

1 cup (8 to 9 large) egg whites

24 ounces (about 6 cups) thinly sliced almonds

18 ounces semisweet or bittersweet chocolate, melted (optional)

JCarrot

Apricot glaze:

1 cup sugar

3/4 cup (8 ounces) apricot preserves

1/2 cup light corn syrup

1) Cover a baking sheet with parchment paper or aluminum foil and place the baking sheet on top of a second sheet. 2). Beat the almond paste and sugar until well blended. Beat in the egg yolk. Gradually add the egg whites and beat until well blended. 3) Drop the batter by rounded tablespoons into the sliced almonds and shape into 4-inch lengths, coating well with the almonds. Place on the prepared sheet and shape into crescents. Let stand for 1 hour. 4) Preheat the oven to 400 degrees. 5) Bake until lightly colored, 12 to 15 minutes. Remove the bottom baking sheet and continue baking until golden brown, 3 to 5 minutes. 6) Meanwhile, make the glaze. Bring the sugar, preserves, and corn syrup to a boil, reduce the heat to medium-low, and simmer, stirring frequently, for 5 minutes. Brush the warm cookies with the warm glaze. Let cool, then place in the freezer until chilled. 7) If desired, dip the ends of the cookies into the melted chocolate, then place on a wax paper-lined baking sheet and freeze until set.



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