Back in college, I had my between-class routine down pat. After spending 3 hours in an art studio class, I needed a recharger (aka sugar fix) before my next class. But being that it was only 10am, it was too early for lunch. I think it was Taylor who originally discovered these generously-sized almond horns in the campus bookstore, but once I’d had a taste it quickly became a daily thing: every day. 10am. Almond horn. So much better than a doughnut.
It’s been almost 6 years since I graduated and moved to Nashville, but I haven’t stopped thinking about those pastries.
I’m not sure why I never attempted to recreate these nutty crescents before now, especially considering how easy they were. Maybe the fact that I always called them crescents, and a search for “almond crescents” produces a list of recipes that don’t look anything like I remember. Turns out, they’re called almond horns. I’ve never seen a horn in this shape (toot toot), so why they are called that, who knows.
Oh. Duh. I just realized maybe the horn is referring to animal horns? Ok, maybe I could see that, but it’s still a stretch.
Appropriately named or not, they are surprisingly simple to make, requiring just a few ingredients: almond paste, egg white, sugar, and a bit of almond flour (naturally gluten free, if you care) and are then rolled in sliced almonds.
Granted, mine are a bit smaller than the ones from the bookstore, but the texture is spot on: crispy on the outside with added crunch from the sliced almonds, with a soft and chewy marzipan-like interior.
Maybe I need this 7lb can of almond paste so I can enjoy these daily without feeling like I have to squander each one of the precious six that one batch produces.
The chocolate glaze is softer than if it were dipped in solid chocolate, which means you can bite through the soft coating into the chewy center underneath without shards of chocolate falling down your shirt. Almonds, maybe, but the chocolate yields easily with each bite. Think of it as something in-between a snappy chocolate coating and a gooey chocolate doughnut glaze. I guess you could go naked and skip the glaze, but I highly recommend you don’t.
They’re just like I remember from college.
But without all the homework.
Chocolate-Glazed Almond Horns
8 ounces (about 3/4 cup) almond paste (not marzipan)
2 egg whites, lightly beaten in a small dish
1/3 cup granulated sugar
3 tablespoons almond meal or almond flour
1 cup sliced almonds
2 tablespoons heavy cream
2 tablespoons butter, cut into cubes
2 teaspoons corn syrup
4 ounces semisweet chocolate, finely chopped
Line one baking sheet with parchment paper; set aside.
In a bowl or the bowl of a stand mixer, break almond paste into almond-sized chunks. Add sugar and 3 tablespoons of beaten egg white mixture and mix on medium-low speed until a sticky dough is formed and no large chunks remain. Add almond flour and mix until combined.
Whisk 1 tablespoon of water into the remaining tablespoon or so of egg white and set aside.
Pour sliced almonds onto a shallow dish or plate. Divide dough into 6 even balls (approximately 50 grams each, if you want to be extra accurate. A large, 3 tablespoon size cookie scoop is just about the perfect size). Drop one ball onto the sliced almonds. Roll, using the almonds to prevent the dough from sticking to your hands, into a 4-inch log. Transfer to a parchment-lined baking sheet, and gently shape into a crescent, pressing down to flatten slightly. Repeat with remaining dough.
Preheat your oven to 375 degrees F. Let cookies sit, uncovered, for 30 minutes, then brush with egg white mixture. Bake for 15 to 18 minutes or until bottoms are golden brown. Remove from oven and let cool on cookie sheet while you prepare the glaze.
In a small saucepan, combine cream, butter, and corn syrup. Stir over medium-low heat until melted and smooth. Remove from heat and add chopped chocolate; the residual heat should be enough to fully melt the chocolate. If not, return to low heat for a minute at a time until mixture is smooth.
Remove from heat and quickly dip cooled cookies into glaze. You can either dip one half, as I did, or you can dip both dips. Return to baking sheet and let sit for 30 minutes until glaze is set. If you have extra glaze, it makes a great ice cream topping. Or better yet, use it to dip some fresh strawberries.
Cookies will keep, covered in an airtight container, for up to 1 week.
Did you make this recipe?
Let us know what you think!
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Can these be frozen after baking? Without dipping in the chocolate first, obviously.
I haven’t frozen them myself but other almond-paste cookies freeze quite well, so I definitely think it’d work here too!
Excellent recipe. I used a little less sugar because everything is always too sweet for me, but this was exactly what I was craving. I just used my fingers for the whole mixing process, and it came together very easily. I like that the almond meal gave it a bit more body than some other recipes. Thank you!
Hi there, being German I can tell you some things do not translate well. Those almond horns are German originally and it is not really a Horn! It’s a Hörnchen and would probably be related to bend shape??! Just saying 😏
I always buy almond horns when I’m in nyc. Can’t pass a bakery counter without looking to see if they have them.
So delicious. Thanks for the recipe!
Just tried this recipe…much easier than I thought it would be…I was filled with gratitude that the instructions were clear and consise…the “horns” are “resting” before I bake them:):) ???? Hoping That they taste as good as they look!! Thank you ? I also doubled the recipe and have 19 horns… given the ambiguity of egg size, I used one more tablespoon of almond flour, as the dough appeared to sticky to handle:)
Hi i want ask abut almond paste how to make it or where i can fond it ?
Thank you for posting! I have been craving these delicious things!
We made these today after we found some at a bakery last week and loved them. These were as good if not better than the bakery ones. We had a lot of extra chocolate sauce so we dipped a whole package of strawberries. They went very nicely with the cookies. Your instructions were very easy to follow even for novices like us.
James, Danielle, and little Max
Oh yeah! You have no idea how glad I am that you posted this recipe! I’ve been looking for this recipe for a couple of years. You don’t find much – even when you know they are called Almond Horns. I’ll be making these this weekend. Ummmmm numnumnumnumnumnum
I made these a few days ago because the write-up made them sound so irresistible. The first one was pretty delicious, but on the whole I thought I could take or leave them. By the next day I had eaten three, and decided they were my new favorite treat. Although I made them to share with family I have kept them all for myself. Almond horns have made me selfish and also, since they’re kind of expensive to make, a spendthrift.
Love, love, LOVE the look of these. Wish I could reach right through the screen and snag one!
Perfect for the mid afternoon sugar craving. Pinned!!
They look so impressive! I want to try these!
These look so tasty! Totally my kind of cookie!
Look just like from a bake shop!
I just found your blog and I’ve been going through your recipes for hours! I’ve got a list a mile long of new recipes to try! Everything looks so delicious!
Beautiful story, beautiful recipe. Thanks for sharing it.
I love this cookies !!!
can you please give me the recipe how to make the Almond paste?
I purchase it premade from the store, you can also find it online.
Love the story and love how these cookies look! As usual, fantastic photography and styling Lindsay. Love it!
Man oh man. Not only do these look so pretty and delicious, but your photography always blows me away! So inspiring. Thanks, Lindsay!
I first tried an almond horn a few months ago, and they are MAD DELICIOUS! Thanks for posting this =)
Those are so beautiful I could weep; I didn’t realize that these were makeable by a normal human. I think I could do this!
Wow, these looks unreal. Almond horns were my favorite snack at the bakery I worked at in high school. I never would have imagined I could make them on my own! Thanks for sharing!
These look delightful, I love love almonds, especially like this :)
I bet it was a lot easier to get out of bed when you had these to look forward to! They’re beautiful!
I’m always amazed by your pictures! These look awesome!
These bring back SO many memories for me. I used to eat them all the time as a kid, and remember getting them in Solvang on vacation. These are beautiful!
These are beautiful!! Oh do I wish I hade some!
“bite through the soft coating into the chewy center underneath without shards of chocolate falling down your shirt” — I do that all the time actually with hardened chocolate coatings. They break apart in chocolate dust which then turns into stains! These are gorgeous, Lindsay!
These are beautiful and look absolutely delicious. I am putting these on my list to try!
They look so pretty! And I bet they taste pretty good too :-)
WOW! These look fantastic, can’t wait to make them!
These look so good! I was the same in college, except I was always stopping at the campus starbucks and getting a scone. VERY healthy :)
Yum! These look so festive!!
I’ve been seeing almond horns all over and they’ve really been catching my eye. Yours look divine! I’ve got to try making some ASAP.
My mom would love these! I can’t wait to try them!
These look delicious! And… they’re horns as in horns on a cow’s head or a sheep’s head. ;) I’ll be giving these a try SOON!
Uhm, what if I use marzipan? I have a few cans, but no almond paste.
Oh yum, these look great!
So cool! I love when you can make Starbuck-esque coffee treats for a fraction of the price. These look delish too!
Oh my goodness – almond horns are my favorite thing! Ever! There’s the supremely excellent Polish bakery like 40 minutes from my house, and I only go there about once a year. But when I go…. watch out!! Hmmm…. almond horns.
Also… can you keep almond paste in the pantry? I tend to keep my in the fridge, but then it’s like a rock and impossible to use.
Unopened, yes, the can keeps in the pantry. But if I’ve got a partial can left over I either refrigerate it or freeze it (in a ziplock). I used the Solo brand for these, and a recipe uses up a full can, so no issues with left over this time! :)
Mmm these look lovely!
These look so good! Love the recipe and your photos!
These are my moms FAV!! She lives in Hawaii and always asks me to bring her almond horns when I visit..lol Sooo pinning! :)
Wow, these are beautiful! I haven’t had these in forever! Love the recipe! Bookmarking!
Almond horns (I always called them crescents, too) are one of my most favorite treats in the world! I think I have one small can of almond paste left in the pantry.
I know what I’m having with my coffee this afternoon :)
Wow, these are just what I need to get me through a chasing an energetic toddler day! Thank you:)
These are my favorite, going to make them today !!! Thanks for sharing.
These look delicious, and the texture as you describe it sounds amazing! (And I agree with you – I call them crescents, too!) I love how you dipped only half of the “horns” in the chocolate.
I used to be obsessed with dro?d?ówki during my university period. I actually should make it as well :) Your horns must be delicious and for sure give plenty of energy.
These look lovely, Lindsay! I can’t wait to try the recipe!
Wow! They look soo yummy :)