Served as dessert. Vegetarian dish. Speciality: Occasion - Brunch. It is Kosher, Low Sodium diet.

American

7 ounces Almond Paste, grated (Odense)

3/4 cup confectioners Sugar

1 large Egg, separated (At room temperature)

1 Tablespoon All-purpose Flour

2 teaspoons All-purpose Flour

1 cup thinly sliced Almonds, slightly crushed

4 ounces Bittersweet Chocolate

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 inch log. Divide into 12 equal pieces and roll into balls. Roll balls between palms into 3 inch 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 inch 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.

Preparation time: 25 minutes

Cooking time: 40 minutes

Serves: 12

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