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Tuesday, November 6, 2012

Almond Crisps

These are an ode to the almond horns of yore. If you have ever stepped foot into a Brooklyn bakery you will find ginormous horse-shoe shaped cookies sprinkled with slivered almonds and with the ends coated in chocolate. They are made from almond paste and very few other ingredients so they taste super almond-y and they are crunchy on the outside and chewy on the inside. They are divine. I have been wanting to make them for such a long time and my almond paste has sat forlorn in my cabinet for ages and this week I just decided it had to be done. Instead of making the huge horns though I made them more like cookies though they still have the nostalgic crisp and chewy texture. Dipping them in chocolate is crucial for both aesthetic purposes and the chocolate breaks up the intense almond flavor. Instead of using almond paste which is hard to come by and expensive you can use plain marzipan which is more readily available and so that is the recipe I provided below. Enjoy!


280 grams or 10 oz marzipan, broken into small pieces
1/2 cup finely ground almonds
2 Tbls sugar
1 large eggwhite
1 1/2 tsp good quality almond extract
1 cup sliced almonds
1/2 cup dark chocolate


Preheat oven to 375. Line a baking pan with parchment paper. In a mixer mix the marzipan, almonds and sugar till combined (mixture will look dry and crumbly). Add the egg and extract and mix till smooth.
Lay the sliced almonds on a flat plate.
Make balls out of the dough and shape them into a horse shoe shape while rolling them in the almonds. Bake for about 7-10 minutes until light golden brown. Let cool completely.
Melt the chocolate and dip the edges in the chocolate and cool.






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