• Preheat oven to 350℉. Line a large baking sheet with parchment paper.
• To a large mixing bowl add the almond flour, powdered sugar, milk and almond extract and combine. In the beginning the mixture will look very dry but continue mixing (I had to use my hands) and you will form a sticky and thick cookie dough.
• Lightly oil your hands, grab about 1 tbs of the dough and roll into a small cylinder about 1.5 inches thick, then bend into a horn U-shape. Press some sliced almonds in the center on the top of each cookie. Bake for 12-13 minutes or until golden brown. Let cookies cool on the baking sheet for 10 minutes then on the wire rack for 30 minutes.

Chocolate Dip:

• In a small pot, melt the chocolate chips with the coconut oil. Stir until chocolate is fully melted.
• Dip the cookie ends into the melted chocolate. Place cookies on the plate with parchment paper and refrigerate until set; about 15 minutes.