Chocolate Dipped Almond Horseshoe Cookies Recipe
Servings: 12
Ingredients
- 6 ounce Sliced almonds crushed
- 7 ounce Almond paste (n 1" pieces.)
- 1 c. Sugar
- 2 lrg Egg whites
- 10 ounce Bittersweet or possibly semisweet - Chocolate minced
Directions
- Preheat oven to 375 degrees.
- Spread out almonds on large cookie sheet.
- Combine almond paste and sugar in processor and process till blended.
- Gradually blend in whites. Spoon dough into pastry bag fitted with medium
- (number 6) plain round tip. Pipe one 6-inch-long segment of dough atop almonds on cookie sheet, bending dough ends to create horseshoe shape.
- Repeat with remaining dough and almonds, spacing cookies 1 inch apart.
- Bake till golden, about 15 min. Transfer to rack and cold completely.
- Line large cookie sheet with foil.
- Heat chocolate in top of double boiler over simmering water, stirring till smooth. Remove from over water. Dip ends of 1 cookie into chocolate, tilting pan if necessary. Shake cookie gently to remove excess chocolate.
- Place cookie rounded side up on foil-lined cookie sheet. Repeat with remaining cookies. Chill till chocolate sets.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 44g | |
| Recipe makes 12 servings | |
| Calories 175 | |
| Calories from Fat 62 | 35% |
| Total Fat 7.4g | 9% |
| Saturated Fat 0.65g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 11mg | 0% |
| Potassium 101mg | 3% |
| Total Carbs 25.84g | 7% |
| Dietary Fiber 1.5g | 5% |
| Sugars 22.91g | 15% |
| Protein 3.29g | 5% |
