Are almond horns cookies gluten-free?

Yes! Since they’re made with almond flour, they’re naturally gluten-free.

Why is the dough so sticky?

It’s supposed to be sticky, similar to marzipan. Oil your hands lightly to shape without mess.

Can I use regular sugar instead of powdered sugar?

Powdered sugar blends more smoothly, but you can use regular granulated sugar if you process it into a finer texture first.

Can I make them without chocolate?

Yes. They’re delicious plain with just the sliced almonds on top.

Do they spread while baking?

No, they hold their shape, so shape them exactly how you want them before baking.

How do I keep them chewy?

Bake just until lightly golden on the edges. Overbaking will make them dry and crunchy.

Almond Horns Cookies – We Are Recipes

Almond Horns Cookies

Recipe by Liliya

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Total Time28 minutes
Yield14 cookies 1x
DietGluten Free

These almond horns cookies are soft, chewy, and naturally gluten-free. Shaped into classic crescents, topped with sliced almonds, and dipped in chocolate, they’re an elegant cookie that’s surprisingly easy to make at home.

Ingredients

Scale

1 ½ cups almond flour (finely ground, blanched)
½ cup powdered sugar
2 tablespoons water
½ teaspoon almond extract
3 tablespoons sliced almonds (for topping)
⅓ cup dark chocolate chips (optional, for dipping)
1 teaspoon coconut oil (optional, for melting chocolate)

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Instructions

Preheat oven to 350°F (180°C). Line a large baking sheet with parchment paper and lightly grease with cooking spray.
In a mixing bowl, combine almond flour, powdered sugar, water, and almond extract. Stir until a sticky dough forms. If too dry, add a teaspoon of water; if too wet, add a little almond flour.
With oiled hands, scoop about 1 tablespoon of dough, roll into a small cylinder (about 1.5 inches long), and bend into a crescent shape.
Place shaped cookies on the baking sheet, leaving space between them. Press sliced almonds on top.
Bake for 12–13 minutes, or until edges are lightly golden. The cookies should remain pale to stay chewy.
Cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool fully.
(Optional) Melt dark chocolate chips with coconut oil in the microwave in 30-second intervals. Dip both ends of each cookie, allow excess chocolate to drip, then place on parchment paper. Chill for 10 minutes to set.

Notes

Sticky dough is normal oiling your hands makes shaping easier.
Don’t overbake; cookies should be pale with only light golden edges.
For variation, swap almond extract for vanilla or orange extract.
Store plain cookies in an airtight container for 5 days; chocolate-dipped cookies should be kept cool to prevent melting.
Freeze for up to 2 months and thaw at room temperature before serving.

Prep Time: 15 minutes
Cook Time: 13 minutes
Category: Dessert
Method: Baking
Cuisine: European

Nutrition

Serving Size: 1 cookie
Calories: 110 kcal
Sugar: 6g
Sodium: 2mg
Fat: 7g
Saturated Fat: 0.5g
Unsaturated Fat: 6.5g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 2g
Protein: 3g
Cholesterol: 0mg

Find it online: https://wearerecipes.com/almond-horns-cookies/