SMiLes by Meg

Almond Horn Cookies

This weekend I started a two week vacation, and so far it’s been lovely. Yesterday, Erik and I went for a bike ride around Antietam Battlefield, and this morning I baked cookies and read a book that has been taking me way too long to read. However, we are yet to find matzo in DC, so if anyone has any leads (or boxes to spare) we would be very grateful.

The cookies are Passover-friendly, which also means they’re gluten free. They come together quickly, are relatively easy to shape, and look like something you’d find in a real bakery (not just my kitchen).

To start, tear the almond paste by hand into pieces and put in the bowl of a stand mixer fitted with the paddle attachment. Add the sugar and beat on medium speed until further broken up – about 3 minutes.

Add the egg white and salt and beat on medium speed until creamed.

Scrape all the dough down the sides with a rubber spatula. Get two bowls ready – one with water and one with the sliced almonds – and prepare a baking sheet by lining with parchment paper.

Dip your hands in the water to keep them wet – this will help with shaping the dough. Scope the dough by the tablespoon and roll into a four inch log (about the width of your hand). Roll the log in the almonds to coat, shape into a U, and place on a baking sheet.

The dough should make about 12 cookies. Bake at 350°F for 15 minutes, until the cookies puff up and the almonds start to brown.

Allow to cool completely on the baking sheet. If you’re not a chocolate person, you can stop here.

If you are a chocolate person, melt about 6 ounces of chocolate chips in the microwave and dip in the ends. Sprinkle with sprinkles if you want to make them a bit more celebratory.

Allow to harden on parchment paper, then transfer to an airtight container for storage.


Almond Horn Cookies


  • 7 ounces almond paste
  • 1/4 cup (50 grams) sugar
  • 1 egg white
  • 2 pinches sea salt
  • 1 1/4 cups (130 grams) sliced almonds
  • 6 ounces bittersweet chocolate chips, melted
  • rainbow sprinkles


  1. In the bowl of a stand mixer fitted with the paddle attachment, break the almond paste into pieces. Add the sugar and beat on medium speed for a couple of minutes to further break up the almond paste.
  2. Add the egg white and salt and beat on medium speed until creamy.
  3. Set up a shallow bowl with the sliced almonds and a deeper bowl with water. Wet hands, scoop dough by the tablespoon, roll into a four-inch log, and roll to coat in almonds. Shape into crescent and place on baking sheet lined with parchment paper.
  4. Bake at 350°F for 15 minutes, until cookies puff up and almonds start to brown.
  5. Cool completely on baking sheet.
  6. Melt chocolate and dip edges of cookies into chocolate. Place back on parchment paper to set. Sprinkle with rainbow sprinkles.