Chocolate Dipped Almond Horns

Serves: 13-14 Cookies

Use Organic:

  • 16 oz. almond paste
  • 2 cups sliced almonds slightly crushed
  • ½ cup organic sugar
  • 2 egg whites - beaten
  • ¼ cup almond flour
  • ½ teaspoon almond extract
  • 8 oz. 70% dark chocolate chips


  1. Preheat oven to 375 degrees and line a cookie sheet with parchment paper.
  2. Break almond paste into pieces and place in food processor or stand mixer along with sugar and flour. Mix until crumbly.
  3. Add in beaten egg whites and almond extract and mix again.
  4. Form Tablespoon-sized cookie balls with your hand, then roll into crushed almonds, shape a 6-inch rope and then form a “u” shape.
  5. Place cookies on cookie sheet and bake for 15 minutes.
  6. Let cookies cool before dipping ends into melted chocolate (while cookies are cooling melt chocolate in a double broiler).
  7. Place chocolate-dipped cookies on parchment-lined cookie sheet and refrigerate to let chocolate set.
  8. Store cookies in refrigerator for 2 weeks or in freezer for up to 2 months.

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