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1
Yield 12 regular size horns or possibly 48 miniature horseshoes
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2
Grind sugar, hazelnuts, flour and lemon peel to pwdr in processor.
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3
Blend in jam and one egg white, stopping to scraped down dies of bowl.
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4
With machine running gradually fold in sufficient of second egg white to create stiff paste.
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5
Transfer mix to double boiler over gently simmering water.
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6
Stir with wooden spoon till mix softens and some of sugar dissolves, about 6 min.
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7
Stir in almond extract Transfer paste to shallow pan.
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8
Press plastic wrap onto surface of paste and chill.
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9
Preheat oven to 3500F.
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10
Butter and flour baking sheet or possibly cover baking sheet with parchment paper.
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11
For regular size cookies: Cut dough into 12 pcs.
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12
Roll each piece into 3-inch long cylinder, tapering ends, chill.
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13
Roll in lightly beaten egg white glaze and then in the sliced almonds.
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14
Bend into crescent shapes.
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15
Arrange on prepared sheet spacing 2 inches apart.
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16
Bake till pale golden brown, about 15 min.
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17
Set sheet on rack and let crescents cold to hot.
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18
Transfer to rack and cold completely.
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19
Heat semi-sweet chocolate and allow to cold.
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20
Dip tips of cookies into chocolate and place on rack to harden.
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21
May be refrigerated to set chocolate.
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22
Store in airtight container.
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23
For miniature cookies : Roll balls of dough about the size of a walnut and chill.
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24
Make into cylinders and refrigerateagain.
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25
Roll cylinders in egg white and minced nuts, shape into horseshoes.
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26
Arrange on prepared cookie sheets and bake 8-10 min.
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27
Cold as above.
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28
Dip ends in melted chocolate and cold or possibly chill to set.
