Almond Horns

Name: Almond Horns
Ingredients: 2.5 cups all-purpose flour; 0.5 teaspoon baking powder; 1.5 teaspoons coarse salt; 1 cup (2 sticks) unsalted butter, softened; 1.25 cups confectioners' sugar, sifted, plus more for dusting; 1 large egg; 2 teaspoons pure vanilla extract; 0.25 teaspoon almond extract; 1 cup whole raw almonds, toasted and finely ground in a food processor

3.2

(51)

6 Reviews

By

Martha Stewart Test Kitchen

Updated on June 12, 2017

Yield:

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.

Ingredients

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

Directions

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