City Cafe and Bakery Almond Horns
Almond dough is rolled in sliced almonds and shaped into crescents. For added
panache, melt 1 cup semi-sweet chocolate and 1 teaspoon vegetable oil in a double
boiler. (The oil will give the chocolate a sheen.) When pastries have cooled, dip
ends of horns into chocolate to coat. Set aside to harden. Cookies can also be cut
in 1 1/2-inch-thick pieces and baked for almond bars.
- 2 (8 ounce) cans almond paste
- 2 1/3 cups granulated sugar
- 3 egg whites
- 1 1/2 cups sliced almonds
- Heat oven to 375 degrees F. Line one or more baking sheets with parchment paper.
- With an electric mixer, combine almond paste and sugar until well mixed.
- Add egg whites, one at a time, until dough is just moist and holds together.
- Turn dough out onto a work surface. Working with about one-fourth of the dough at a time, roll
into a log about 3/4 inch thick. Roll in sliced almonds. Cut into pieces 4 inches
long. Bend edges to form a crescent, pinching the ends into a point.
- Bake for 12 to 17 minutes, or until golden brown.
- Let cool for 10 minutes before removing.
- Cool completely on a rack.
Makes 30 cookies.
Per serving: 174 calories (percent of calories from fat, 40), 3 grams protein,
24 grams carbohydrates, 1 gram fiber, 8 grams fat, no cholesterol, 8 milligrams
Source: City Cafe and Bakery, Fayetteville, Georgia