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Almond Horns

This confectioners’ sugar-dusted butter cookie gets its crunchy, crumbly texture from finely ground toasted almonds—and its name from its characteristic curve. Take care not to overprocess the almonds.

Recipe information

  • Yield

    Makes about 3 dozen

Ingredients

2 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1 1/2 teaspoons coarse salt
1 cup (2 sticks) unsalted butter, room temperature
1 1/4 cups confectioners’ sugar, sifted, plus more for dusting
1 large egg
2 teaspoons pure vanilla extract
1/4 teaspoon pure almond extract
1 cup whole raw almonds, toasted (see page 112) and finely ground in a food processor

Preparation

  1. Step 1

    Whisk together flour, baking powder, and salt in a bowl.

    Step 2

    Put butter and confectioners’ 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.

    Step 3

    Preheat oven to 350°F. Roll 1 tablespoon of dough into a 4-inch-long log; gently shape into a horseshoe. Repeat with remaining dough. Transfer to baking sheets lined with parchment.

    Step 4

    Bake cookies until pale golden, about 20 minutes, rotating sheets halfway through. Transfer cookies to wire racks; let cool completely. Sift confectioners’ sugar over cookies. Cookies can be stored in an airtight container at room temperature up to 3 days.

Martha Stewart's Cookies
TagsCookieDessertAlmondNutMake AheadBakingCookbooks
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