Almond Horns recipe:
This confectioners' sugar-dusted butter cookie gets its crunchy, crumbly texture from finely ground toasted almonds—
and its name from its characteristic curve. Take care not to overprocess the almonds. makes about 3 DOZEN
and its name from its characteristic curve. Take care not to overprocess the almonds. makes about 3 DOZEN
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| Almond Horns recipe |
ingredients
2-1/2 cups all-purpose flour
1/2 teaspoon baking powder
1-1/2 teaspoons coarse salt
1 cup (2 sticks) unsalted butter, room
temperature
1-1/4 cups confectioners' sugar, sifted, plus
more for dusting
1 large egg
2 teaspoons pure vanilla extract
1/4 teaspoon pure almond extract
1 cup whole raw almonds, toasted (see Mexican
Wedding Cookies) and finely ground in a food
processor
1/2 teaspoon baking powder
1-1/2 teaspoons coarse salt
1 cup (2 sticks) unsalted butter, room
temperature
1-1/4 cups confectioners' sugar, sifted, plus
more for dusting
1 large egg
2 teaspoons pure vanilla extract
1/4 teaspoon pure almond extract
1 cup whole raw almonds, toasted (see Mexican
Wedding Cookies) and finely ground in a food
processor
How To Prepare:
1. Whisk together flour, baking powder, and salt in a bowl.
2. Put butter and confectioners' sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on
medium speed until pale and fluffy, about 2 minutes. Mix in egg and extracts. Reduce speed to low. Mix in flour mixture
and almonds until just combined. Wrap dough in plastic; refrigerate until firm, about 30 minutes.
3. Preheat oven to 350°F. Roll 1 tablespoon of dough into a 4-inch-long log; gently shape into a horseshoe. Repeat with
remaining dough. Transfer to baking sheets lined with parchment.
4. Bake cookies until pale golden, about 20 minutes, rotating sheets halfway through. Transfer cookies to wire racks; let
cool completely. Sift confectioners' sugar over cookies. Cookies can be stored in an airtight container at room
temperature up to 3 days.
1. Whisk together flour, baking powder, and salt in a bowl.
2. Put butter and confectioners' sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on
medium speed until pale and fluffy, about 2 minutes. Mix in egg and extracts. Reduce speed to low. Mix in flour mixture
and almonds until just combined. Wrap dough in plastic; refrigerate until firm, about 30 minutes.
3. Preheat oven to 350°F. Roll 1 tablespoon of dough into a 4-inch-long log; gently shape into a horseshoe. Repeat with
remaining dough. Transfer to baking sheets lined with parchment.
4. Bake cookies until pale golden, about 20 minutes, rotating sheets halfway through. Transfer cookies to wire racks; let
cool completely. Sift confectioners' sugar over cookies. Cookies can be stored in an airtight container at room
temperature up to 3 days.
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