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Almond Horseshoes (Parve)

User Rating 5 Star Rating (1 Review)


These kosher and parve Almond Horseshoe Cookies can be served with tea at the end of a Sabbath or holiday meat meal. These cookies are festive, light, nut-flavored, and chocolate-dipped.

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes


  • 8 oz. almond paste, broken into small pieces
  • 1 cup sugar
  • 2 egg whites
  • sliced almonds, preferably with skins on
  • bittersweet or semi-sweet chocolate, pareve


1. Place almond paste and sugar in food processor and pulse until it is all grainy like sugar.
2. Add the egg whites and pulse until it is all combined. It is quite sticky.
3. Line a cookie sheet with sliced almonds.
4. Put mixture into a piping bag (you can also use a zip lock bag with a hole cut in the corner) and pipe small, straight lines of the dough onto the almonds. Make logs about 1 1/2 inches long, keeping in mind that they puff up while baking.
5. Roll until covered with almonds.
6. Shape into horseshoes (crescents).
7. Transfer to parchment lined baking sheets.
Bake in 350 degree Fahrenheit oven for 15-20 minutes, until light golden brown. Check often during baking to be sure the almonds don't burn. Do not overbake.
8. Let sit for a minute and loosen from baking surface using a spatula. After horseshoes have cooled, melt chocolate and dip ends or drizzle cookies.


Almond crescents will keep for a week in an airtight container, and keep longer if refrigerated. They may also be frozen.
User Reviews

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 5 out of 5
The Best, Member Donnak4057

My Dad was born in the Bronx (60 yo)and fell in love with the Horseshoe cookie as a child but now we live in PA and good luck finding one that you can stomach. I made them for the first time last Christmas and I have not stopped since. So easy to make and taste better than anything we have had in years. My Dad thinks they are even better than what he remembers from his childhood.

25 out of 26 people found this helpful.

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