Almond Horns Cookies

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These Almond Horns Cookies are easy marzipan cookies made with 5 simple ingredients, no eggs, no fat, no dairy. They are the perfect addition to your Christmas cookie platter.

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Prep Time10

Cook Time15

Total Time25

Servings: cookies

Calories: 123.8kcal

Author: Carine Claudepierre

Ingredients

1 ½ cup Almond Flour (note 1)
½ cup Powdered Sugar (note 2)
2 tablespoons Water
½ teaspoon Almond Extract (note 3)

Optional - to decorate

3 tablespoons Sliced Almonds
⅓ cup Dark Chocolate Chips (note 4)
1 teaspoon Coconut Oil (note 5)

US Customary - Metric

Instructions

Preheat the oven to 350 °F (180 °C). Line a large baking sheet with parchment paper. Grease with cooking oil spray. Set aside.
In a mixing bowl or in a food processor, add the almond flour, water, powdered sugar, and almond extract.
Use a rubber spatula to stir the ingredients together and form a sticky almond marzipan paste. I like to use my hands to squeeze the dough. It's messy because the dough is very sticky but that's what you want. If too dry, add a little extra water, 1 teaspoon at a time. If too liquid, add extra almond flour. It should form a sticky almond paste.
Generously oil your hand, grab a tablespoon of dough, and roll it into a small cylinder of about 1.5 inches (4cm), then bend it into a horn shape.
Place each horn on the prepared baking sheet, leaving a thumb of space between each. Repeat until no more dough left.
Press some sliced almonds on the top center of the horn cookies.
Bake the cookies on the center rack of the oven for 12-13 minutes at 350 °F (180 °C) until lightly golden brown on the edges. They should stay quite pale to be soft and chewy cookies.
Let the cookies cool down at room temperature for 10 minutes on the baking sheet, then cool down on a wire rack for 30 minutes.
If you want to decorate the edges, melt 1/3 cup of dark chocolate chips in a microwave-safe bowl with 1 teaspoon of coconut oil. Microwave in 30-second bursts until fully melted and the chocolate is shiny.
Dip each cookie end into the melted chocolate. Make sure you wait for a few seconds above the bowl to let the excess melted chocolate drip down the bowl.
Place the dipped cookies on a plate covered with parchment paper and freeze them for 10 minutes to quickly set and harden the chocolate shell.

Notes

Note 1: Almond meal also works, but the cookies will be darker in color and the texture grainy.

Note 2: You can use sugar-free powdered erythritol or allulose.

Note 3: You can replace the almond extract for vanilla extract or skip it if preferred but almond extract give a delicious marzipan flavor to the cookies.

Note 4: You can use any chocolate chips you like dairy-free white chocolate chips or semi sweet chips work as well.

Note 5: Coconut oil helps melt the chocolate. You can skip it, but the melted chocolate will take longer to harden in the fridge. You can use any other oil like olive oil if preferred.

Storage: You can store the cookies in an airtight container for 3-4 days in the fridge.

Nutrition