Rating: 4.56 stars
9 Ratings
  • 5 star values: 6
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Rich tart pastry of little horns. The filling can also be marmalade, a mixture of raisins or currants with cinnamon and sugar, or chopped hazelnuts with sugar and enough sour or sweet cream to bind the mixture.

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Recipe Summary

prep:
3 mins
cook:
25 mins
additional:
4 hrs 2 mins
total:
4 hrs 30 mins
Servings:
48
Yield:
4 dozen
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Ingredients

48
Original recipe yields 48 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a medium bowl, stir together the flour, salt, sugar and almonds. Cut in the 2/3 cup butter until the mixture is crumbly. Add egg, wine, rum and lemon zest. Mix gently until well blended. Adjust the flour if necessary to make a stiff dough. On a lightly floured surface, knead the dough briefly, shape into a ball, wrap and chill for at least one hour or until firm.

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  • Preheat oven to 350 degrees F (175 degrees C).

  • On a floured surface, roll the dough out to less than 1/4 inch in thickness. Brush with melted butter and cut into triangles about three inches across. Place a dab of jam along one side of each triangle and roll up from the jam end to the point. Seal with a dab of water if necessary. Place pastry horn onto an ungreased cookie sheet and brush with beaten egg yolk.

  • Bake for 20 to 25 minutes in the preheated oven, until crisp and golden. Dust with confectioners' sugar if desired.

Nutrition Facts

75 calories; protein 1.1g; carbohydrates 8.4g; fat 4.1g; cholesterol 16.8mg; sodium 26.1mg. Full Nutrition
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Reviews (9)

Most helpful positive review

Rating: 5 stars
12/22/2005
My family absolutely loved these. I changed the filling to Lingonberry or Rasberry preserves and they were gone soon as they were cool enough to eat! Read More
(26)

Most helpful critical review

Rating: 3 stars
08/15/2014
These were just okay for me. I didn't have any white wine so I just doubled the amount of rum in the dough but otherwise I followed the recipe as written. I used apricot and raspberry preserves for the filling. The dough smelled amazing but seemed to be lacking in taste. Read More
9 Ratings
  • 5 star values: 6
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/22/2005
My family absolutely loved these. I changed the filling to Lingonberry or Rasberry preserves and they were gone soon as they were cool enough to eat! Read More
(26)
Rating: 5 stars
06/01/2010
Oh my God!! These are irresistible!!! Read More
(11)
Rating: 5 stars
01/10/2011
I've been making these for the past 3 Christmases with seedless strawberry or blackberry preserves. They never last longer than a day in my house! Very delicious and pretty. Read More
(6)
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Rating: 4 stars
12/18/2011
I just made these and I don't think I made them right because they turned out way too big and I only got 2 dozen. Furthermore the marmalade filling came out the sides and burned some of them quite badly. I think I'll try them again though hoping that I can make them smaller next time. I think I'll change the filling to nuts and cinnamon too. Read More
(1)
Rating: 5 stars
08/11/2013
we ate all of them in about 10 minutes Read More
Rating: 3 stars
08/15/2014
These were just okay for me. I didn't have any white wine so I just doubled the amount of rum in the dough but otherwise I followed the recipe as written. I used apricot and raspberry preserves for the filling. The dough smelled amazing but seemed to be lacking in taste. Read More
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Rating: 5 stars
12/28/2018
These were delicious and everyone loved them! I will be sure to make these again! Read More
Rating: 4 stars
11/19/2017
I liked this recipe. I might adjust the sugar of the dough since I think it needs a tiny bit more. The centerpiece of this cookie is the filling. I had the chance to get almond flour which is mostly grated almonds and used it instead of grinding my almonds. I was a bit in a hurry. The result was very good. I will make it again with the adjustment and maybe use amaretto to enhance the almond flavor. If you are afraid of the liquor flavor I doubled them both and you could not taste it. As an overall the cookie is very good just use the best preserve you can find out there it will make the recipe totally worth the effort! Read More
Rating: 5 stars
01/22/2016
Made this using mince meat as the filling. Family loved it starting next Christmas it will become a holiday tradition in our household. Read More