Almond Horns Dipped In Chocolate
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Almond Horns Dipped In Chocolate
  Chocolate    Almonds  
Last updated 6/12/2012 1:03:35 AM. Recipe ID 27620. Report a problem with this recipe.
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      Title: Almond horns dipped in chocolate
 Categories: None
      Yield: 12 Servings
 
---------------------------DOUGH--------------------------------
  1 1/2 c  Granulated sugar
      1 c  Hazelnuts, unhusked
      3 tb All purpose flour
      1 ts Grated lemon peel
  1 1/2 tb Apricot jam
      2    Egg whites
    1/4 ts Almond extract (or to
           -individual preference) (up
           -to 1/3)

---------------------------GLAZE--------------------------------
      1    Egg white beaten to blend
    3/4 c  Sliced almonds, coarsely
           -chopped or left whole
           Semi-sweet chocolate
           -(melted) for decorating
           -cookies
 
  (recipe adapted from Bon Apetite magazine, but played with a lot)
  
  yield 12 regular size horns or 48 miniature horseshoes
  
  Grind sugar, hazelnuts, flour and lemon peel to powder in processor.
  Blend in jam and one egg white, stopping to scraped down dies of
  bowl.  With machine running gradually mix in enough of second egg
  white to form stiff paste.  Transfer mixture to double boiler over
  gently simmering water. Stir with wooden spoon until mixture softens
  and some of sugar dissolves, about 6 minutes.  Stir in almond extract
  Transfer paste to shallow pan. Press plastic wrap onto surface of
  paste and refrigerate.
  
  Preheat oven to 3500F.  Butter and flour baking sheet or cover baking
  sheet with parchment paper.
  
  For regular size cookies:  Cut dough into 12 pieces.  Roll each piece
  into 3-inch long cylinder, tapering ends, chill.  Roll in lightly
  beaten egg white glaze and then in the sliced almonds. Bend into
  crescent shapes. Arrange on prepared sheet spacing 2 inches apart.
  Bake until pale golden, about 15 minutes.  Set sheet on rack and let
  crescents cool to warm. Transfer to rack and cool completely.  Melt
  semi-sweet chocolate and allow to cool.  Dip tips of cookies into
  chocolate and place on rack to harden. May be refrigerated to set
  chocolate.  Store in airtight container.
  
  For miniature cookies :  Roll balls of dough about the size of a
  walnut and chill.  Make into cylinders and chill again.  Roll
  cylinders in egg white and chopped nuts, shape into horseshoes.
  Arrange on prepared cookie sheets and bake 8-10 minutes.  Cool as
  above.  Dip ends in melted chocolate and cool or refrigerate to set.
  




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Recipe ID 27620 (Apr 03, 2005)

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