Chocolate-Dipped Almond Horn Cookies

I’ve been baking a lot lately, and these almond horns have become a favorite. They combine a crisp almond-coated shell with a soft, chewy center thanks to almond paste and finely ground almond flour. The result is a cookie that’s rich in almond flavor without being overly sweet.

This recipe was inspired by almond horns I loved at a specialty market. After testing and refining the method, I ended up with a batch that matches — and in my opinion, improves on — the originals. Rolling the dough in sliced almonds prevents sticking and adds toasted crunch as the cookies bake. Dipping the ends in dark chocolate is optional but highly recommended for contrast and visual appeal.

These cookies are quick to make, naturally gluten- and dairy-free if you choose dairy-free chocolate, and do not require chilling the dough. They’re a handy recipe to keep in your repertoire for parties or last-minute treats.

Recipe ingredients

You only need a few simple ingredients to make these almond horn cookies. Use a finely ground almond flour (not almond meal) for the best texture.

• Almond paste: A coarse paste of ground almonds and sugar—different from marzipan.
• Almond flour: Use finely ground almond flour; do not use almond meal with skins.
• Granulated sugar: Just enough to sweeten without overpowering.
• Egg white: Binds the dough and helps with texture.
• Sliced almonds: Raw sliced almonds will toast while baking; leave whole or coarsely chop for different textures.
• Chocolate: Dark or semi-sweet chocolate chips, wafers, or a chopped chocolate bar work well.
• Coconut oil: A small amount helps thin the melted chocolate; substitute with another neutral oil if desired.

Full ingredient amounts and step-by-step instructions are provided in the recipe card below.

How to make almond horn cookies

These cookies look elegant but are very straightforward to prepare. The dough comes together quickly and is shaped by hand into small logs and crescents.

Pro tip: Do not substitute almond paste with marzipan—marzipan is sweeter and smoother and will change the texture and flavor of the cookies.

See the recipe card below for the full method, times, and ingredient quantities.

Prepare the cookies

Dip the cookies in chocolate

After the cookies have cooled, dip the ends in melted chocolate for a glossy finish. A little coconut oil (or other neutral oil) can be stirred into the chocolate to improve flow and sheen.

Recipe FAQs

Recipe notes

• Pro tip: Don’t swap almond paste for marzipan—marzipan is sweeter and will change the outcome.
• It’s normal for dipped chocolate to dull or bloom after a day; this doesn’t affect flavor.
• The dough is sticky; rolling in sliced almonds helps prevent sticking while shaping.
• You can prepare the dough up to two days ahead—cover and refrigerate until ready to shape and bake.
• Store finished cookies in an airtight container for up to one week at room temperature.

Chocolate Dipped Almond Horn Cookies

Servings: 12 cookies

Prep Time: 20 mins

Cook Time: 14 mins

Total Time: 34 mins

Equipment

• Stand mixer or bowl and sturdy spoon
• Baking sheet, parchment or silicone mat
• Small cookie scoop or tablespoon

Ingredients

• 7 ounces almond paste, torn into chunks
• 1/2 cup finely ground almond flour (not almond meal)
• 1/3 cup granulated sugar
• 1 large egg white
• Pinch of salt
• 1 cup raw sliced almonds
• 1/2 cup dark chocolate chips or wafers
• 1 teaspoon coconut oil (optional)

Instructions

1. Preheat oven to 375°F (190°C). Line a rimmed baking sheet with parchment or a silicone mat.
2. In a stand mixer fitted with the paddle (or in a bowl), combine almond paste, almond flour, sugar, egg white, and a pinch of salt. Beat on low until the mixture comes together, then increase slightly until fully combined.
3. Place the sliced almonds in a shallow bowl. Using a 1½” scoop or tablespoon, portion the dough into balls (about 1½ tablespoons each). Roll each ball in the sliced almonds until coated to prevent sticking.
4. Roll each coated ball between your hands into a 4″ log. If needed, roll again in almonds to press them in. Shape each log into a crescent and place on the prepared sheet 1–2″ apart.
5. Bake 12–14 minutes, rotating the pan halfway through, until cookies are golden. Remove and cool completely on a wire rack.
6. Place chocolate and oil in a microwave-safe bowl and heat in short bursts, stirring until smooth. Dip the ends of each cooled cookie in chocolate and set on parchment until the chocolate firms.
7. Store in an airtight container at room temperature for up to one week.

Notes

1. Do not substitute marzipan for almond paste. Marzipan is sweeter and softer and will change texture and flavor.
2. Dipping in chocolate is optional; choose dairy-free chocolate to keep the recipe dairy-free.
3. If the chocolate dulls after a day, it’s only a cosmetic change and won’t affect taste.

Nutrition (approx.)

Serving: 1 cookie • Calories: 285 • Carbs: 23 g • Protein: 7 g • Fat: 20 g • Fiber: 4 g

All recipes and images © Flavor the Moments.