michael-in-phoenix
Well-known member
"Little Almond Horns" are basically a pastry made from almond paste, sugar and egg whites. They are baked and the ends dipped in dark chocolate.
When I was growing up, I spent a lot of time at the German American Societies clubhouse with my Mom and Dad. I learned to waltz, polka and eat excellent German food. The kitchen was manned (womanned?) by some of the most wonderful German cooks I ever had the pleasure of meeting. The food was wonderful, and these pastries were my favorite.
Mandelhoernchen
1 pound almond paste
4 ounces granulated sugar
3 egg whites
AP flour
8 ounces sliced almonds
simple syrup (microwave 1 cup of water with 1 cup of sugar until the sugar is completely dissolved).
1. Combine almond paste and sugar in a mixing bowl using paddle attachment. Slowly add eggs whites, making sure there aren't any lumps. An alternative is to mix the paste and sugar in a food processor with a blade attachment and add egg whites while it's running.
2. Sprinkle flour on a clean surface and rub some on your hands to make sure the almond paste doesn't stick to you. Divide the paste into 2 pieces and roll each into a log about 15 inches long on your floured surface. Use only enough flour to keep the paste from sticking to the table. Cut the log into 13 pieces.
3. Place the almonds on a sheet of baking paper. Roll each of the dough pieces in the almonds, making sure they stay shaped as little logs. And make sure the almonds stick all around. Keep rolling the logs until they are about 5 inches long.
4. Bend the pieces into horseshoe shapes and place on a sheet pan lined with parchment paper. Allow them to dry at room temperature for 3 hours.
5. Bake at 375 for 15 minutes or golden brown. Brush with the simple syrup the second they come out of the oven. Dip the end in melted chocolate after they've cooled.
Bonus: Here's a pic of me at around 16 years old, dancing with my wonderful Mom. We were competing in the "Mother and Son Polka Contest", and we were GOOD. We won the title three years running.
http://i159.photobucket.com/albums/t159/Storehouse78/Oktoberfest_zps3efb25ab.jpg
http://www.gbakes.com/2008/07/almond-joy.html
When I was growing up, I spent a lot of time at the German American Societies clubhouse with my Mom and Dad. I learned to waltz, polka and eat excellent German food. The kitchen was manned (womanned?) by some of the most wonderful German cooks I ever had the pleasure of meeting. The food was wonderful, and these pastries were my favorite.
Mandelhoernchen
1 pound almond paste
4 ounces granulated sugar
3 egg whites
AP flour
8 ounces sliced almonds
simple syrup (microwave 1 cup of water with 1 cup of sugar until the sugar is completely dissolved).
1. Combine almond paste and sugar in a mixing bowl using paddle attachment. Slowly add eggs whites, making sure there aren't any lumps. An alternative is to mix the paste and sugar in a food processor with a blade attachment and add egg whites while it's running.
2. Sprinkle flour on a clean surface and rub some on your hands to make sure the almond paste doesn't stick to you. Divide the paste into 2 pieces and roll each into a log about 15 inches long on your floured surface. Use only enough flour to keep the paste from sticking to the table. Cut the log into 13 pieces.
3. Place the almonds on a sheet of baking paper. Roll each of the dough pieces in the almonds, making sure they stay shaped as little logs. And make sure the almonds stick all around. Keep rolling the logs until they are about 5 inches long.
4. Bend the pieces into horseshoe shapes and place on a sheet pan lined with parchment paper. Allow them to dry at room temperature for 3 hours.
5. Bake at 375 for 15 minutes or golden brown. Brush with the simple syrup the second they come out of the oven. Dip the end in melted chocolate after they've cooled.
Bonus: Here's a pic of me at around 16 years old, dancing with my wonderful Mom. We were competing in the "Mother and Son Polka Contest", and we were GOOD. We won the title three years running.
http://i159.photobucket.com/albums/t159/Storehouse78/Oktoberfest_zps3efb25ab.jpg
http://www.gbakes.com/2008/07/almond-joy.html
