Almond horn cookies

January is notoriously the month during which kids get sick. As the flu did not spare our children, either, what’s the best way to brighten up their down days?

Bake, bake and bake!  That’s the answer. Even better if you bake something sweet like these almond horn cookies.

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INGREDIENTS for about 12-15 cookies:

2 egg yolks
75 g caster sugar
150 g unsalted butter, softened
100 g powdered almonds
250 g plain flour
2 tbs vanilla sugar
1 pinch of salt

For the chocolate couverture:
a shot of orange liqueur
100 g dark chocolate

In a bowl whisk all the ingredients together until obtaining a smooth dough.
You can mix by hand or with a mixer fitted with a paddle attachment, like Kitchen Aid.

Put the cookie dough in the fridge for at least one hour.

Preheat the oven to 180 °C.

Divide dough into equal portions (about 12-15).  Roll each portion of dough into a 3-inch log.  Arc every log into a horn shape. Place them on a parchment-lined tray, leaving a little of space between each cookie.

Bake cookies until they begin to turn golden, about 15 minutes. Let cool on tray for about 10 minutes, then transfer to cooling rack to cool completely, for about 30 minutes.

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Meanwhile, break the dark chocolate in small pieces and melt it a bain-marie. Mix it with a shot of orange liqueur. Dip the ends of cookies into melted chocolate, then return to cooling rack and let the chocolate harden and cool.

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