Chocolate-Dipped Almond Horseshoe Cookies

“This is from Gourmet December 1991. The cookies can be made 2 days ahead and kept in an airtight container in the frige, they took it from the Kahler Grand Hotel in Rochester, Minnesota. I love the combo of almonds and chocolate. I am a fan of Callebat or Scharfenberger chocolate if you can find them.”
45hrs 45mins
12 cookies

Ingredients Nutrition

  • 2 cups almonds, sliced and very lightly crushed, about 6 ounces
  • 7 ounces almond paste, cut into 1 inch pieces
  • 1 cup sugar
  • 2 large egg whites
  • 10 ounces bittersweet chocolate, NOT unsweetened, chopped (semisweet chocolate may be used instead)


  1. Preheat oven to 375 degrees.
  2. Spray 2 baking sheets with nonstick spray.
  3. Spread almonds on rimmed baking sheet.
  4. Place almond paste and sugar in processor and process until blended.
  5. Add egg whites, 1 at a time, blending well betwwen additions.
  6. Spoon dough into pastry bag fitted with plain 5/8-inch-wide tip. Pipe one 6-inch-long log of dough atop almonds on rimmed sheet.
  7. Gently roll dough in almonds, coating completely (dough is sticky).
  8. Transfer to prepared sheets, bending dough ends to create horseshoe shape with 1 1/2-inch-wide space between ends.
  9. Repeat with remaining dough, spacing cookies about 1 inch apart.
  10. Bake cookies until golden, about 18 minutes. Transfer to rack and cool.
  11. Line another baking sheet with foil. Stir chocolate in medium metal bowl set over saucepan of simmering water until melted and smooth.
  12. Dip ends of 1 cookie into chocolate, tilting pan if necessary. Shake cocokie gently to remove excess chocolate.
  13. Place cookie, rounded side up, on foil-lined sheet.
  14. Repeat with remaining cookies.
  15. Refrigerate cookies until chocolate sets, about 30 minutes.

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