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Almond Horns
Recipe Summary
Yield: Makes 3 dozen
Ingredients
Ingredient Checklist
2 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1 1/2 teaspoons coarse salt
1 cup (2 sticks) unsalted butter, softened
1 1/4 cups confectioners’ sugar, sifted, plus more for dusting
1 large egg
2 teaspoons pure vanilla extract
1/4 teaspoon almond extract
1 cup whole raw almonds, toasted and finely ground in a food processor
Gallery
Almond Horns
Recipe Summary
Yield: Makes 3 dozen
Gallery
Almond Horns
Almond Horns
Almond Horns
Recipe Summary
Yield: Makes 3 dozen
Recipe Summary
Yield: Makes 3 dozen
Yield: Makes 3 dozen
Makes 3 dozen
Ingredients
Ingredients
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1 1/2 teaspoons coarse salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/4 cups confectioners’ sugar, sifted, plus more for dusting
- 1 large egg
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon almond extract
- 1 cup whole raw almonds, toasted and finely ground in a food processor
Directions
Preheat oven to 350 degrees. Whisk together flour, baking powder, and salt in a medium bowl; set aside.
Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 2 minutes. Mix in egg and extracts. Reduce speed to low. Mix in flour mixture and almonds until just combined. Wrap dough in plastic; refrigerate until firm, about 30 minutes.
Roll 1 tablespoon of dough into a 4-inch log; gently shape into a horseshoe. Repeat with remaining dough. Transfer to baking sheets lined with parchment.
Bake cookies (rotating sheets halfway through) until pale golden, about 20 minutes. Transfer cookies to wire racks using a spatula; let cool completely. Transfer to waxed paper. Sift sugar over cookies. Cookies can be stored in an airtight container at room temperature 2 to 3 days.
Reviews (7)
Add Rating & Review
51 Ratings
5 star values:
7
4 star values:
8
3 star values:
25
2 star values:
8
1 star values:
3
Reviews (7)
Add Rating & Review
51 Ratings
5 star values:
7
4 star values:
8
3 star values:
25
2 star values:
8
1 star values:
3
Add Rating & Review
51 Ratings
5 star values:
7
4 star values:
8
3 star values:
25
2 star values:
8
1 star values:
3
51 Ratings
5 star values:
7
4 star values:
8
3 star values:
25
2 star values:
8
1 star values:
3
51 Ratings
5 star values:
7
4 star values:
8
3 star values:
25
2 star values:
8
1 star values:
3
- 5 star values:
- 7
- 4 star values:
- 8
- 3 star values:
- 25
- 2 star values:
- 8
- 1 star values:
- 3
Martha Stewart Member
Rating: 5 stars
11/21/2018
This receipe has been made in my family for years I always used regular sugar in mixture and confect. sugar for dusting. I like the idea of adding vanilla extract and almond. So helpful to read your way and change things up a bit. Thank You
Martha Stewart Member
Rating: Unrated
09/19/2010
I agree Mykele! I seldom preheat oven until about 5 min. before I will use it. wastes energy.
Martha Stewart Member
Rating: Unrated
09/19/2010
Here we go again preheating the oven.....This recipe takes about an hour
with the chilling time added to the measuring and mixing...My oven heats
up just fine while I am shaping the cookies and putting into the oven.
I prefer energy saving when ever possible. Mykele
Martha Stewart Member
Rating: Unrated
03/29/2009
These have been one of my favorite cookies since childhood. My mom called them "almond crescents" and only made them at Christmas.
Martha Stewart Member
Rating: Unrated
03/29/2009
I have been using this recipe for several years, since I first saw it in the magazine. They are wonderful....I give them for Christmas partially dipped in chocolate!
Martha Stewart Member
Rating: Unrated
10/21/2008
Make sure the dough is cold or else you end up in a sticky mess!
Martha Stewart Member
Rating: 5 stars
11/21/2018
This receipe has been made in my family for years I always used regular sugar in mixture and confect. sugar for dusting. I like the idea of adding vanilla extract and almond. So helpful to read your way and change things up a bit. Thank You
Rating: 5 stars
Rating: Unrated
09/19/2010
I agree Mykele! I seldom preheat oven until about 5 min. before I will use it. wastes energy.
Rating: Unrated
Here we go again preheating the oven.....This recipe takes about an hour
with the chilling time added to the measuring and mixing...My oven heats
up just fine while I am shaping the cookies and putting into the oven.
I prefer energy saving when ever possible. Mykele
Rating: Unrated
03/29/2009
These have been one of my favorite cookies since childhood. My mom called them "almond crescents" and only made them at Christmas.
I have been using this recipe for several years, since I first saw it in the magazine. They are wonderful....I give them for Christmas partially dipped in chocolate!
Rating: Unrated
10/21/2008
Make sure the dough is cold or else you end up in a sticky mess!
All Reviews for Almond Horns
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Almond Horns
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
