Almond Horns

3 dozen

Our powdered-sugar-dusted butter cookie gets its crunchy, crumbly texture from finely ground toasted almonds -- and its name from its characteristic curve.


  • 2 ½ cups all-purpose flour

  • ½ teaspoon baking powder

  • 1 ½ teaspoons coarse salt

  • 1 cup (2 sticks) unsalted butter, softened

  • 1 ¼ cups confectioners' sugar, sifted, plus more for dusting

  • 1 large egg

  • 2 teaspoons pure vanilla extract

  • ¼ teaspoon almond extract

  • 1 cup whole raw almonds, toasted and finely ground in a food processor


  1. Preheat oven to 350 degrees. Whisk together flour, baking powder, and salt in a medium bowl; set aside.

  2. Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 2 minutes. Mix in egg and extracts. Reduce speed to low. Mix in flour mixture and almonds until just combined. Wrap dough in plastic; refrigerate until firm, about 30 minutes.

  3. Roll 1 tablespoon of dough into a 4-inch log; gently shape into a horseshoe. Repeat with remaining dough. Transfer to baking sheets lined with parchment.

  4. Bake cookies (rotating sheets halfway through) until pale golden, about 20 minutes. Transfer cookies to wire racks using a spatula; let cool completely. Transfer to waxed paper. Sift sugar over cookies. Cookies can be stored in an airtight container at room temperature 2 to 3 days.

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