Instructions: Blend marzipan, sugar and egg whites, and stir together until the dough is evenly blended. Pour the sliced almonds out onto a plate. Form the dough into small horns (crescents). Roll horns carefully in the almonds and place them on baking paper (parchment paper) on a cookie sheet.

Bake horns for 10-12 minutes at 200 C (400 F). Melt chocolate in a double boiler and dip the ends of the horns in the warm chocolate. Place horns on parchment paper and allow chocolate to cool and solidify.

Makes about 20 horns.

NOTE: If desired, you could brush the unbaked almond horns with an eggwhite/sugar wash to make them shiny and a little sweeter. I dont, but it is always an option.

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