Chocolate Dipped Almond Horseshoe Cookies
Indulge in the perfect blend of buttery richness, nutty sophistication, and decadent sweetness with these Chocolate Dipped Almond Horseshoe Cookies. Featuring a tender dough made with ground almonds and a hint of almond and vanilla extracts, these crescent-shaped delights are baked to perfection before being dipped into glossy melted dark chocolate for an irresistible finish. Sprinkled with optional crushed almonds, they make a visually stunning treat that's ideal for holiday cookie platters, tea-time spreads, or gifting. With just 20 minutes of prep time and a melt-in-your-mouth texture, these cookies bring both elegance and ease to your kitchen. Perfectly portioned to yield two dozen treats, they strike the ultimate balance between homemade charm and gourmet flair.
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Recipe Information
Ingredients
- 226 grams Unsalted butter, softened
- 100 grams Granulated sugar
- 1 teaspoon Vanilla extract
- 1 teaspoon Almond extract
- 250 grams All-purpose flour
- 100 grams Ground almonds
- 1 pinch Salt
- 150 grams Dark chocolate, chopped
- 1 teaspoon Vegetable oil
Instructions
Preheat your oven to 175°C (350°F). Line two baking trays with parchment paper.
In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Mix in vanilla extract and almond extract until fully combined.
In a separate bowl, whisk together the all-purpose flour, ground almonds, and a pinch of salt.
Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms. Avoid overmixing.
Take about a tablespoon of dough and roll it into a small rope, about 10 cm (4 inches) in length. Bend the rope into a U-shape to form a horseshoe and place it on the prepared baking tray. Repeat with the remaining dough.
Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden. Remove the trays from the oven and let the cookies cool completely on a wire rack.
While the cookies cool, melt the chopped dark chocolate and vegetable oil together in a microwave-safe bowl in 30-second intervals, stirring in between, until smooth and glossy.
Dip each cooled cookie halfway into the melted chocolate, letting any excess drip off, and place it back on the parchment paper to set. Optionally, sprinkle with crushed almonds while the chocolate is still wet.
Allow the chocolate to fully set at room temperature or in the refrigerator before serving or storing.
Nutrition Facts
Calories |
4370 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 286.2 g | 367% | |
| Saturated Fat | 149.2 g | 746% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 493 mg | 164% | |
| Sodium | 213 mg | 9% | |
| Total Carbohydrate | 404.9 g | 147% | |
| Dietary Fiber | 29.8 g | 106% | |
| Total Sugars | 141.7 g | ||
| Protein | 56.3 g | 113% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 430 mg | 33% | |
| Iron | 33.3 mg | 185% | |
| Potassium | 1868 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
