German Almond Horns, known as Mandelhörnchen, are traditional almond cookies popular in German bakeries. These crescent-shaped treats are made with marzipan and almonds, coated in sliced almonds, and finished with a dip of dark chocolate. They are naturally gluten-free and loved for their soft, chewy interior and crisp exterior.
Perfect for holidays, coffee breaks, or elegant dessert platters, Mandelhörnchen are easy to prepare at home and require only a few simple ingredients.
Ingredients
- 200 g marzipan paste
- 100 g ground almonds
- 60 g powdered sugar
- 2 egg whites (medium size)
- 100 g sliced almonds (for coating)
- 100 g dark chocolate (for dipping)
Step-by-Step Instructions
Step 1: Prepare the Dough
Cut the marzipan into small pieces and place it in a mixing bowl. Add the powdered sugar and ground almonds. Gradually add the egg whites and mix until you obtain a smooth, slightly sticky dough.
Step 2: Shape the Almond Horns
Preheat the oven to 180°C (350°F).
Take small portions of dough and roll them into short logs. Gently press each log into the sliced almonds, making sure the surface is evenly coated. Shape each piece into a crescent (horn) shape.
Step 3: Bake
Place the almond horns on a baking tray lined with parchment paper. Bake for 10–15 minutes, or until lightly golden. Remove from the oven and allow them to cool completely.
Step 4: Dip in Chocolate
Melt the dark chocolate using a double boiler or microwave. Dip both ends of each cooled almond horn into the melted chocolate. Place them back on parchment paper and let the chocolate set fully.
Tips for Best Results
- Use high-quality marzipan for the best flavor and texture.
- Do not overbake; Mandelhörnchen should remain soft inside.
- Let the cookies cool completely before dipping in chocolate to ensure a smooth finish.
Storage
Store Mandelhörnchen in an airtight container at room temperature for up to 5 days, or refrigerate for longer freshness.