Anyone know how to make those almond horns sold in NYC/Jewish bakeries? They are really delicious, crunchy on the outside, shaped like a "U", covered with sliced almonds on the outside, with the tips of the "U" usually dipped in dark chocolate. I'm thinking they contain almond paste, since they have a distinctive almond-extract flavor and the chewy-sweet texture of almond paste. Not a hard, crunchy Chinese-almond cookie; these are softer and chewier, and prob way more caloric, thanks to the almond paste, which is probably the most calorie-dense food on the planet next to say, lard. Thanks!