ALMOND HORNS

Steps:

• Line cookie sheet with parchment or foil.
• In a food processor combine almond paste and sugar.
• Mix until the texture of fine crumbs.
• Add egg white and flour, reserving yolk.
• Mix until dough becomes smooth paste, it will be slightly sticky.
• Turn dough out onto a lightly floured surface.
• With floured hands roll dough into a 12" log.
• Divide into 12 equal pieces and roll into balls.
• Roll balls between palms into 3" logs, slightly tapered at ends.
• Spread almonds on a plate.
• Beat reserved egg yolk with 2 tablespoons of water.
• Dampen log with beaten yolk.
• Roll each log in almonds until coated, bending into crescents.
• Place crescents 2" apart on prepared cookie sheet and refrigerate for 20 minutes.
• Preheat oven to 350ºF.
• Bake 12-14 minutes or until light golden in color.
• Cool baking sheet on wire rack for 5 minutes, and loosen crecents with a spatula.
• Slide parchment off baking sheet and back onto wire rack to finishing cooling cookies.
• Melt chocolate in double boiler or microwave.
• Dip cookie ends into melted chocolate.
• Place back on parchment until chocolate is dry.
• Layer "Almond Horns" between sheets of wax paper in airtight container.