Ingrédients pour Chocolate Dipped Almond Horseshoe Cookies
- 1 cup blanched almonds
- 8 ounces almond paste
- ½ cup granulated sugar
- 2 large egg whites
- Bittersweet Chocolate
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Comment préparer Chocolate Dipped Almond Horseshoe Cookies
- Preheat oven to 375°F (190°C).
- Spray two baking sheets with nonstick spray.
- Spread 1 cup of blanched almonds on a rimmed baking sheet.
- In a food processor, combine 8 ounces almond paste and ½ cup granulated sugar. Process until well blended.
- Add 2 large egg whites, one at a time, processing until fully incorporated after each addition.
- Transfer the dough to a pastry bag fitted with a plain 5/8-inch tip.
- Pipe a 6-inch long log of dough onto the prepared baking sheet with the almonds.
- Gently roll the dough in the almonds, ensuring it's completely coated.
- Transfer the dough logs to the prepared baking sheets, bending the ends to form a horseshoe shape. Leave a 1 ½-inch space between the ends of each horseshoe and space cookies about 1 inch apart.
- Repeat with the remaining dough.
- Bake for 18-20 minutes, or until golden brown.
- Transfer cookies to a wire rack to cool completely.
- Line another baking sheet with parchment paper or foil.
- Melt 8 ounces of your favorite dark chocolate (Callebaut or Scharfenberger recommended) in a double boiler or microwave-safe bowl in 30 second intervals, stirring until smooth and melted.
- Dip the ends of each cooled cookie into the melted chocolate, tilting the pan as needed to coat evenly.
- Gently tap off any excess chocolate.
- Place the cookies, rounded side up, onto the prepared baking sheet.
- Refrigerate for at least 30 minutes, or until the chocolate is completely set.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
96g
Fat
6g
Carbs
9g
