Another one of Grandpa’s favorites. Thanks Smitten Kitchen.
7 oz almond paste
1/4 cup sugar
1 egg white
1/4 teaspoon salt
1 1/4 cup sliced almonds
6 oz. semisweet chocolate
Heat oven to 350 degrees F. Line a large baking sheet.
Grate paste and place in bowl with the paddle attachment of a stand mixer. Add sugar and beat until almond paste cannot be broken up any further, approximately 3 to 5 minutes at a medium-high speed. Add egg white and salt and beat until uniform and creamy.
Place sliced almonds in a wide-shallow bowl or plate. Have another bowl with water to get your hands wet.
Wet hands and scoop 1 tablespoon of dough into your palms. Dough will be soft. Roll it into a 4-ish inch log and drop it into the bowl of almonds. Wipe your hands dry so nothing sticks. Transfer the soft almond-covered log to the prepared tray and arc it into a horn shape. Press any loose almonds back on. Repeat with remaining dough.
Bake for 15 minutes, or until almonds on cookies are gently toasted and horns are puffed. Let cool completely.
Melt chocolate in a small bowl and dip ends of cookies into it, then return to parchment-lined tray to set.