Almond Horns
Prep time: 20 min
Bake time: 10 min
Total time: 30 min
Yield: 2 dozen cookies
Although they're called "horns," these cookies are shaped more like a horseshoe. They can be piped into any shape, however, such as the familiar rosette with a little piece of maraschino cherry in the center. The almond paste and egg white combination gives them a wonderful chewy texture.
Ingredients
- 3-1/2 cups (13 ounces) all-purpose flour
- 3/4 cup (3 ounces) cornstarch
- 1/2 tablespoon ground cardamom
- 1-1/4 cups (10 ounces) unsalted butter, at room temperature
- 1/2 cup (3 ounces) almond paste
- 1 cup (7 ounces) granulated sugar
- 1 cup (3-1/2 ounces) confectioners' sugar
- 2 egg whites, at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup (4 ounces) sliced almonds
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Instructions
- 1. Preheat the oven to 350°F.
- 2. Line two baking sheets with nonstick silicone baking mats or parchment paper. (Alternatively use nonstick baking sheets or lightly butter conventional baking sheets.) Set aside.
- 3. Combine the flour, cornstarch, and cardamom in a mixing bowl. Set aside.
- 4. Combine the butter and almond paste in the bowl of a standing electric mixer fitted with the paddle. Beat on low speed to just blend. Increase the speed to medium and beat for about 2 minutes, or until completely blended.
- 5. Add the granulated and confectioners' sugars and continue to beat for about 3 minutes, or until light and fluffy.
- 6. Reduce the speed and add the egg whites, one at a time, and beat to incorporate, scraping down the sides of the bowl with a rubber spatula after each addition. This must be done slowly so that the almond paste does not become lumpy. Beat in the vanilla until blended, then slowly beat in the dry ingredients. When the dough is just blended, remove the bowl from the mixer and scrape the paddle clean.
- 7. Transfer the dough to a pastry bag fitted with the #5 tip. Pipe out U-shaped cookies on the prepared baking sheets, and sprinkle the tops with the almonds.
- 8. Place in the oven and bake for about 10 minutes, or until lightly browned and moist in the center.
- 9. Remove from the oven and, using a metal spatula, transfer the cookies to wire racks to cool.
- 10. Store in layers separated by waxed paper, airtight, at room temperature for up to a week.
About The Show
In 1994, acclaimed food writer and cooking teacher Lynne Rossetto Kasper was receiving accolades for her debut book, The Splendid Table, which at that time was the only book to have won both the James Beard and Julia Child Cookbook of the Year awards. Among the many people enchanted by the book was producer and foodie Sally Swift, who thought the time could be right for a radio program on food.
