GF Chocolate Dipped Almond Horns

These are delicious, not too sweet, showstopper of a cookie! Super quick to make, just as quick to consume. I’m not gluten Intolerant, but thoroughly enjoy these morsels of goodness. Keep them in the freezer for last minute company. I’m always asked to bake for small events or just get well baskets, these are handy additions.

Food processor or mixer
Baking pans
Microwave or double boiler to melt chocolate
Fridge to chill dough or if you’re like me and live on the frigid Canada prairies (put outside)
Pastry brush to brush egg wash on

You’ll need:
1 1/2 cups very finely ground almonds or almond meal
1 1/2 cups powdered sugar or for diabetic option swerve confectioner sweetener
2 tsp. Pure almond extract
1 tsp. Quality rose or orange water
1 egg white or substitute 3tbsp. Corn syrup
1/4 tsp. Salt, optional (cuts the sweetness)
Pulse in food processor until it forms a ball.
Keeps in the fridge for 1 month.

Put into a food processor:
8 oz. marzipan (store bought or homemade)
1 cup almond flour
1 cup powdered sugar
1 egg white 1/2 tsp. Pure almond extract
2 tsp. Lemon juice
1 tsp. Lemon zest + 1/4 tsp. Salt (optional)
Pulse until thick and tacky. If it’s too sticky add more almond flour or sugar.
Chill 30 minutes.
Take out of fridge scoop or break off 1” balls, form into crescent shapes.
Brush with beaten egg white, dip into slivered almonds.
Bake middle rack 350 10-15 minutes.
Cool completely.

Melt chocolate In microwave, either dip or sprinkle over cookies, chill on parchment.
Keeps in an airtight container for 2 weeks.
😉