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Recipe Name: Almond Horns Dipped In Chocolate Submitted by: Administrator
Source: Source Description:
Ethnicity: None Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 12

1 1/2 Cup(s) Granulated Sugar
1 Cup(s) Hazelnuts, unhusked
3 Tablespoon(s) All purpose flour
1 Teaspoon(s) Grated lemon peel
1 1/2 Tablespoon(s) Apricot jam
2 Egg whites
1/4 Teaspoon(s) Almond extract, or to
individual preference
to 1/3
1 Egg white beaten to blend
3/4 Cup(s) Sliced almonds, coarsely
chopped or left whole
Semi-sweet chocolate
melted for decorating
(recipe adapted from Bon Apetite magazine, but played with a lot)
yield 12 regular size horns or 48 miniature horseshoes Grind sugar,
hazelnuts, flour and lemon peel to powder in processor. Blend in jam
and one egg white, stopping to scraped down dies of bowl. With machine
running gradually mix in enough of second egg white to form stiff
paste. Transfer mixture to double boiler over gently simmering water.
Stir with wooden spoon until mixture softens and some of sugar
dissolves, about 6 minutes. Stir in almond extract Transfer paste to
shallow pan. Press plastic wrap onto surface of paste and refrigerate.
Preheat oven to 3500F. Butter and flour baking sheet or cover baking
sheet with parchment paper. For regular size cookies: Cut dough into
12 pieces. Roll each piece into 3-inch long cylinder, tapering ends,
chill. Roll in lightly beaten egg white glaze and then in the sliced
almonds. Bend into crescent shapes. Arrange on prepared sheet spacing
2 inches apart. Bake until pale golden, about 15 minutes. Set sheet
on rack and let crescents cool to warm. Transfer to rack and cool
completely. Melt semi-sweet chocolate and allow to cool. Dip tips of
cookies into chocolate and place on rack to harden. May be
refrigerated to set chocolate. Store in airtight container. For
miniature cookies : Roll balls of dough about the size of a walnut
and chill. Make into cylinders and chill again. Roll cylinders in
egg white and chopped nuts, shape into horseshoes. Arrange on prepared
cookie sheets and bake 8-10 minutes. Cool as above. Dip ends in
melted chocolate and cool or refrigerate to set. Posted to JEWISH-FOOD
digest V96 #80 Date: Sun, 17 Nov 1996 15:18:26 -0500 From: (Barbara & Steve Wasser)

Nutrition (calculated from recipe ingredients)
Calories: 219
Calories From Fat: 63
Total Fat: 7.6g
Cholesterol: 0mg
Sodium: 23mg
Potassium: 78.6mg
Carbohydrates: 37.8g
Fiber: 1.6g
Sugar: 27.2g
Protein: 3.2g

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