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Add a photoServings: 12
Ingredients
- 1 1/2 c. Granulated sugar
- 1 c. Hazelnuts, unhusked
- 3 Tbsp. All purpose flour
- 1 tsp Grated lemon peel
- 1 1/2 Tbsp. Apricot jam
- 2 x Egg whites
- 1/4 tsp Almond extract (or possibly to individual preference) (up to 1/3)
- 1 x Egg white beaten to blend
- 3/4 c. Sliced almonds, coarsely minced or possibly left whole Semi-sweet chocolate (melted) for decorating cookies
Directions
- Yield 12 regular size horns or possibly 48 miniature horseshoes
- Grind sugar, hazelnuts, flour and lemon peel to pwdr in processor. Blend in jam and one egg white, stopping to scraped down dies of bowl. With machine running gradually fold in sufficient of second egg white to create stiff paste. Transfer mix to double boiler over gently simmering water. Stir with wooden spoon till mix softens and some of sugar dissolves, about 6 min. Stir in almond extract Transfer paste to shallow pan. Press plastic wrap onto surface of paste and chill.
- Preheat oven to 3500F. Butter and flour baking sheet or possibly cover baking sheet with parchment paper.
- For regular size cookies: Cut dough into 12 pcs. Roll each piece into 3-inch long cylinder, tapering ends, chill. Roll in lightly beaten egg white glaze and then in the sliced almonds. Bend into crescent shapes.
- Arrange on prepared sheet spacing 2 inches apart. Bake till pale golden brown, about 15 min. Set sheet on rack and let crescents cold to hot.
- Transfer to rack and cold completely. Heat semi-sweet chocolate and allow to cold. Dip tips of cookies into chocolate and place on rack to harden.
- May be refrigerated to set chocolate. Store in airtight container.
- For miniature cookies : Roll balls of dough about the size of a walnut and chill. Make into cylinders and refrigerateagain. Roll cylinders in egg white and minced nuts, shape into horseshoes. Arrange on prepared cookie sheets and bake 8-10 min. Cold as above. Dip ends in melted chocolate and cold or possibly chill to set.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 36g | |
| Recipe makes 12 servings | |
| Calories 152 | |
| Calories from Fat 32 | 21% |
| Total Fat 3.84g | 5% |
| Saturated Fat 0.29g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1mg | 0% |
| Potassium 51mg | 1% |
| Total Carbs 29.48g | 8% |
| Dietary Fiber 0.8g | 3% |
| Sugars 26.49g | 18% |
| Protein 1.36g | 2% |
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