Almond Horn Cookies (Chocolate-Dipped Horseshoe Cookies)

Chewy almond horn cookies with crisp edges and optional chocolate dip. Naturally gluten-free horseshoe cookies that also make a lucky treat for Lunar New Year and the Year of the Horse.

Almond Horn Cookies, also known as horseshoe almond cookies, are chewy, nutty, and lightly crisp on the outside—one of those cookies that feel simple but special at the same time. Traditionally, almond horns are made quite large and often feel more like an individual pastry, but I intentionally shaped these into smaller, snack-size pieces that are perfect for grabbing one (or two) from a cookie jar. I originally made these to welcome Lunar New Year, which happens to be the Year of the Horse.

I wanted to do something horse-themed, but let’s be real—horse-shaped cookies without a cutter can get complicated very quickly 😅. So instead, I leaned into symbolism. These almond horn cookies are shaped like horseshoes, which still tie in beautifully with the Year of the Horse and, bonus, are traditionally associated with good luck. That felt like a win to me.

Why You’ll Like This Recipe

1. Chewy centers with lightly crisp edges—classic almond horn texture done right.
2. Naturally gluten-free since they’re made entirely with almond flour.
3. No cookie cutters required; the horseshoe shape is simple and forgiving.
4. Perfect for Lunar New Year baking, especially for the Year of the Horse.
5. They store and freeze well, making them great for gifting or advanced prep.

Ingredients and Substitutions

1. Almond flour – Finely ground almond flour works best; avoid coarse almond meal.
2. Powdered sugar – Helps create a smooth almond paste; granulated sugar is not a good substitute here.
3. Egg whites – Used both in the almond paste and the cookie dough; also doubles as egg wash.
4. Almond extract – Key flavor component; don’t skip it.
5. Salt – Balances the sweetness and enhances the almond flavor.
6. Granulated sugar – Adjust to taste for the cookie dough sweetness.
7. Sliced almonds – For topping and texture.
8. Semi-sweet chocolate – Optional, but highly recommended for dipping.

What to Serve This With

1. Hot Chinese tea such as oolong or jasmine.
2. A cup of black coffee or lightly sweetened latte.
3. Alongside other Lunar New Year cookies like pineapple tarts or sesame cookies.

Frequently Asked Questions

1. Can I skip the chocolate dip?
   Absolutely. Traditional almond horns are often served plain, and they’re still delicious without chocolate.
2. Why do my cookies spread too much?
   The dough may be too warm or the almond paste too soft. Chill the dough briefly if needed.
3. Can I make the dough ahead of time?
   Yes. You can refrigerate the dough for up to 24 hours. Let it soften slightly before shaping.
4. Are these cookies very sweet?
   They’re moderately sweet. You can reduce the sugar in the dough slightly if you prefer a more almond-forward flavor.

I don’t think using almond horn cookies to represent the Year of the Horse is a bad idea at all—in fact, I think it’s a thoughtful and practical one. The horseshoe shape connects naturally, it’s easy for home bakers to replicate, and it still keeps the recipe grounded in something people recognize and search for.

Sometimes symbolism doesn’t need to be literal to be meaningful. These almond horn cookies feel festive, lucky, and just right for welcoming a new lunar year—especially when that year belongs to the horse.