Genie Milgrom's Almond Horns. Photo: Michael Milgrom.
Genie Milgrom's Almond Horns. Photo: Michael Milgrom.
Recipe

Almond Horns

Almond Horns are a required holiday cookie in many Jewish communities. Genie Milgrom shares the recipe she prepared with her Grandmother

These delicious almond pastries were taught to me by my grandmother when I was very young. I recall taking the almond paste and working it through my small hands and forming tiny little balls or almond horns with it. I was so surprised after converting to Judaism and participating in my first set of High Holidays that almond horns were being made and sold in the Jewish bakeries. I still make these for the holidays and especially for Rosh Hashanah.

For recipes from Genie Milgrom’s “Recipes of my 15 Grandmothers”

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Picture of Genie Milgrom's cookbook "Recipes of My 15 Grandmothers"
Genie Milgrom’s “Recipes of My 15 Grandmothers”

Ingredients for Almond Horns

  • 1 lb (500 grams) almond paste
  • 1 lb (500 grams) confectioner's sugar
  • a little cinnamon
  • grated lemon peel from one lemon
  • 2 egg whites
  • 8 oz (225 grams) sliced (slivered) blanched almonds

Instructions

  • 1. Mix together the almond paste, sugar, cinnamon, and zest together, then add 1 of the egg whites until the mixture is semi-hard. I always mix the ingredients with my hands as I was taught. Use the 2nd egg white if needed.

  • 2. Line two baking sheets with parchment paper.

  • 3. Shape the mixture into horns or small balls and roll in slivered almonds until fully covered. Place on the prepared cookie sheets at 350°F (175°C) for 15 minutes. Watch them carefully, as they can burn easily, especially on the bottom.

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Note: This Passover, I wanted to make these, and though I hunted high and low, I was not able to find almond paste that was certified kosher for Passover. During this holiday, we don’t bring anything into our kitchens that is not certified specially for use during Passover because the product could have mixed with flour or other products that would not belong in our kitchens during this time.

I decided to go ahead and make them anyway, but to do that, I bought 5 pounds of raw almonds, blanched them for a few minutes in boiling water, took the peels off with my fingers, passed them through the food processor with confectioners’ sugar, and made my own almond paste! They formed beautifully into the almond horns. I also made cookies with marmalade in the center. Where there is a will, there is always a way. I will say that they tasted by far better and fresher than the canned almond paste but were very labor intensive.

This recipe is from Genie Milgrom’s cookbook “Recipes of My 15 Grandmothers“, which shares the recipes and the story of Genie’s journey to uncover her Spanish Jewish roots.

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