Almond Meringue Horns
|All purpose flour||2 Cup (32 tbs)|
|Confectioner' s sugar||(for dusting)|
|Butter||8 Tablespoon, cut into small pieces|
|Active dry yeast||1 1⁄2 Teaspoon|
|Warm water||2 Tablespoon|
|Egg yolks||2 Large|
|Sour cream||1⁄4 Cup (4 tbs)|
|Vanilla extract||1 Teaspoon|
|Egg whites||2 Large|
|Superfine sugar||1⁄2 Cup (8 tbs)|
|Almond extract||1⁄4 Teaspoon|
|Almonds||1 Cup (16 tbs), finely chopped|
Stir together the flour and salt.
Add the butter and work it in with your fingertips or a pastry blender until the mixture resembles coarse crumbs.
Sprinkle the yeast into the warm water and stir to dissolve.
Stir the egg yolks, sour cream and vanilla into the yeast.
Gradually add the liquid to the flour mixture, mixing until the dough forms a ball.
Cover and chill for at least 1 hour, until the dough is firm enough to roll.
To make the filling, beat the egg whites until they form very soft peaks.
Add the sugar and almond extract and continue to beat until stiff peaks form.
Fold in the nuts.
Heat the oven to 375 degrees.
Lightly butter 2 baking sheets.
Roll out the dough on a lightly floured work surface until it is very thin.
Cut it into triangles about 2 inches wide at the base and 3 inches high.
Spread the meringue filling on the triangles and roll them up, starting at the base.
Gently curve the rolls into crescent shapes and put them on the prepared baking sheets.
Bake the cookies for 12 to 15 minutes, until they are lightly browned.
Transfer them to wire racks to cool.
Roll out the remaining dough and fill and bake in the same way.
When all the cookies are completely cooled, dust with confectioners' sugar.