Although they're called "horns," these cookies are shaped more like a horseshoe. They can be piped into any shape, however, such as the familiar rosette with a little piece of maraschino cherry in the center. The almond paste and egg white combination gives them a wonderful chewy texture.
When we tested these gems, we had some fun with the piping bag and tips, forming the dough into S-shaped cookies, ribbons, and rosettes as well as the U shape called for in the recipe.
Cook to Cook: Be sure to use pure almond paste, not marzipan, in this recipe.
From Milk & Cookies: 89 Heirloom Recipes from New York's Milk & Cookies Bakery by Tina Casacelli (Chronicle Books, 2011). Copyright © 2011 by Tina Casacelli. Written with Judie Choate. Foreword by Jacques Torres. Photographs copyright © 2011 by Antonis Achilleos. All rights reserved. Used with permission of the publisher.
Darra Goldstein is editor in chief of The Oxford Companion to Sugar and Sweets, an 888-page reference guide to all things sweet. "The book is really a compendium of human desires, a cultural history of desire for things that are sweet and what it has caused in the world, in both the realm of pleasure and also of pain," she says.