Instructions

PREPARE THE COOKIE DOUGH:
1. Preheat oven to 325°F (165°C). Line two baking sheets with parchment paper.
2. In a large bowl, whisk together almond flour, sifted powdered sugar, espresso powder, and salt until well combined.
3. In a separate bowl, lightly whisk egg whites until just foamy (do not overbeat).
4. Add almond extract to the egg whites.
5. Pour the egg white mixture into the dry ingredients and mix until a smooth, cohesive paste forms.
6. Let the mixture rest for 10 minutes to allow the almond flour to hydrate.

SHAPE THE HORNS:
7. Divide the dough into 24 equal portions (about 1 tablespoon each).
8. Using damp hands, roll each portion into a small log about 3 inches long.
9. Shape each log into a crescent by gently curving the ends.
10. Place on prepared baking sheets, spacing them 2 inches apart.
11. Optional: Press a few sliced almonds onto each cookie for extra texture.

BAKE THE COOKIES:
12. Bake for 15-18 minutes until the edges are lightly golden and cookies are set.
13. The centers should still be slightly soft - they will firm up as they cool.
14. Cool on baking sheets for 5 minutes, then transfer to wire racks to cool completely.

PREPARE THE CHOCOLATE DRIZZLES:
15. Melt dark chocolate in a double boiler or microwave in 30-second intervals, stirring until smooth.
16. If desired, stir in 1/2 tablespoon coconut oil for a glossier finish.
17. Repeat with white chocolate in a separate bowl.
18. Transfer each chocolate to separate piping bags or squeeze bottles, or use spoons for drizzling.

DECORATE:
19. Once cookies are completely cool, drizzle with dark chocolate in diagonal patterns.
20. Immediately follow with white chocolate drizzle in the opposite direction for contrast.
21. Allow chocolate to set for 15-20 minutes before serving.

TO SERVE:
22. Store in an airtight container at room temperature for up to 5 days.
23. Serve with espresso or coffee for the perfect pairing.
24. These cookies also make elegant gifts when presented in decorative boxes.