Ingredients
Method
Preparation
- Heat oven to 350 degrees F. Line a large baking sheet with parchment paper.
- Cut, tear, or grate almond paste and place it in the bowl of a stand mixer. Add sugar and beat until almond paste cannot be broken up any further (3 to 5 minutes).
- Add egg white and salt. Beat until uniform and creamy.
Shaping
- Place sliced almonds in a shallow bowl. Wet your hands, scoop 1 tablespoon of dough, roll it into a 4-inch log, then roll in almonds and shape into a horn.
- Transfer to the baking sheet and repeat with the remaining dough.
Baking
- Bake for 15 minutes, until almonds are toasted and horns are puffed. Let cool completely.
- Melt chocolate and dip ends of cookies, then return to the tray to set. Add sprinkles if desired.
Nutrition
Notes
Store in an airtight container at room temperature for up to a week. If you want to store them longer, freeze the baked horns for up to a month. To reheat, place them in the oven at 300 degrees F for about 5-7 minutes.