Update my dinner status, I'm making this tonight.
Servings: 1 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
Blend marzipan, sugar and egg whites, and stir together until the dough is evenly blended. Pour the sliced almonds out onto a plate. Form the dough into small horns (crescents). Roll horns carefully in the almonds and place them on baking paper (parchment paper) on a cookie sheet. Bake horns for 10-12 minutes at 200 C (400 F). Melt chocolate in a double boiler and dip the ends of the horns in the warm chocolate. Place horns on parchment paper and allow chocolate to cool and solidify. Makes about 20 horns. NOTE: If desired, you could brush the unbaked almond horns with an eggwhite/sugar wash to make them shiny and a little sweeter. I dont, but it is always an option. Posted to JEWISH-FOOD digest Volume 98 #021 by tosher@bellatlantic.net on Jan 11, 1998
