Almond Butter Horn Cookies


Our neighbor Ilse brought these wonderful butterhorn cookies at our Garden Party last week.  They were so good and not too sweet I had to get the recipe.  The ingredients included yeast which was a first for me. I’ve never made cookies with yeast before.  I replaced  part of the flour with ground almonds. The filling was originally made from whisked egg whites with sugar and crushed almonds but I decided to just sprinkle it with ground almonds and roll the crescents in powdered sugar.


  • 1 cup all purpose flour
  • 1 cup ground almonds
  • 1 tsp baking powder
  • a pinch of salt
  • 1/2 cup (1 stick) cold  butter, cut into small pieces
  • 2 egg yolks
  • 1 1/2 tsp instant yeast
  • 2 tbs warm water
  • 1/2 tsp vanilla extract
  • 1/4 cup ground almonds for filling
  • powdered sugar for dusting and rolling



  1. Combine ground almonds, flour, salt  and baking powder in a bowl. Cut in butter. Set aside.
  2. In a separate bowl, dissolve yeast in warm water.  Beat in egg yolks and vanilla extract.
  3. Pour wet mixture into flour mixture. Mix well until it forms a soft dough. Refrigerate for at least one hour.
  4. Divide dough into 4 pieces. Roll each piece into a ball. Dust workspace with powdered sugar and flatten each dough ball into a 9″ disc.
  5. Cut each disc into 12 wedges. Sprinkle with ground almonds. Roll into crescents, starting from wide end.
  6. Bake in preheated 400F oven for 10 – 12 minutes or until light brown.
  7. Cool on wire rack and sprinkle with powdered sugar if desired.


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» Elyse said: { May 25, 2009 - 06:05 }

Mmmm, these cookies look delicious. I’m so intrigued by the use of yeast. How neat! I’m definitely saving this recipe. Sounds like a real winner. So glad you got the recipe from your friend!

» Sarah (Coffee Beans and Curry Leaves) said: { May 26, 2009 - 12:05 }

I agree, these cookies look delicious. I’ve made cookies that had similar ingredients but without any yeast. I’ll definitely have to try this recipe – I’m curious about how yeast interacts with the dough. Does it give it a slightly more bread/cake like texture?

» stephchows said: { May 26, 2009 - 10:05 }

Ground almonds in anything sounds amazing to me :)

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