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 email@example.com on Jan 11, 1998
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|Serving Size: 1 Serving (350g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 343 (59%)|
|Amt Per Serving||% DV|
|Total Fat 38.1g||51 %|
|Saturated Fat 22g||110 %|
|Monounsaturated Fat 11.5g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 6mg||2 %|
|Sodium 10mg||0 %|
|Potassium 567mg||15 %|
|Total Carbohydrate 52.6g||15 %|
|Dietary Fiber 8g||32 %|
|Sugars, other 44.6g|
|Protein 6.1g||9 %|
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Calories per serving: 578
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