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Home » Mandelhörnchen (Chocolate-Dipped Marzipan Almond Horns)

Mandelhörnchen (Chocolate-Dipped Marzipan Almond Horns)

December 20, 2016

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Marzipan lovers, here’s another one you’ve got to try!

Mandelhörnchen, German for almond horns, are a naturally gluten-free sweet treat made out of marzipan, almond meal and sugar, then rolled in almond flakes and the two ends dipped in chocolate.  Popular throughout Germany, you can find them in many bakeries.  The ones sold in bakeries are usually larger than these, about double the size.  We’re making cookie-sized ones today but you can make them any size you like.

Very easy to make, all you need is some some raw marzipan and the rest of the ingredients are a breeze to throw together.  Store-bought marzipan is very expensive and I highly recommend making your own homemade marzipan, not only because it’s vastly cheaper, but also because it tastes much better!

homemade marzipan recipe almond paste best

With your marzipan on hand, you’re ready to roll!

You’re going to love both the chewy texture and wonderful flavor of these popular Marzipan Mandelhörnchen!

Let’s get started!

Place the marzipan, ground almonds, powdered sugar, almond extract, fresh lemon juice, and egg white in a mixing bowl or in the bowl of a food processor with the paddle attachment in place.

Knead the mixture until it comes together in a thick and tacky, but not overly sticky, dough.  If it’s too sticky add a little more ground almonds and/or sugar to it.

Wrap the dough in plastic wrap and chill for at least 30 minutes.  This can be made days in advance.

When you’re ready to make the almond horns, break the dough off into pieces and roll them into 1-inch balls.  Then roll each ball into a small log, tapering it off so each end is a little thinner.

For my German readers and those familiar with Swabian cuisine, they will resemble Schupfnudeln.

Use a pastry brush to brush egg white all over the cookie dough.

Roll each cookie into the sliced almonds.  They don’t have to be completely coated and keep in mind also that the ends will be dipped in chocolate.

Bend each cookie into the shape of a crescent and place them on a lined cookie sheet about an inch and a half apart.

The oven should be preheated to 350 degrees.  Bake the marzipan almond horns on the middle shelf for 10-15 minutes or until the tips are just starting to turn golden.

Let the Mandelhörnchen cool completely.

Microwave some chocolate chips or chunks of chocolate until melted and then dip each end of the almond horns into the chocolate.

Place the almond horns back on the cookie sheet or other surface to let the chocolate harden.

Store in an airtight container for up to a couple of weeks.

Enjoy!

Mandelhörnchen (Chocolate-Dipped Almond Marzipan Horns)

Kimberly Killebrew
You'll fall in love with these popular German cookies!
Print Recipe
4.86 from 42 votes
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Course Dessert
Cuisine German
Servings 30 cookies
Calories 88 kcal

Ingredients
  

  • 8 ounces marzipan
  • (click here for easy homemade marzipan recipe!)
  • 1 cup blanched super finely ground almond meal
  • 1 cup powdered sugar sifted
  • 1 egg white
  • 1/2 teaspoon quality almond extract
  • 2 teaspoons fresh lemon juice
  • 1 egg white for brushing
  • 1 cup sliced almonds

Instructions
 

  • Place the marzipan, ground almonds, powdered sugar, almond extract, fresh lemon juice, and egg white in a mixing bowl or in the bowl of a food processor with the paddle attachment in place. Knead the mixture until it comes together in a thick and tacky, but not overly sticky, dough. If it's too sticky add a little more ground almonds and/or sugar to it. Wrap the dough in plastic wrap and chill for at least 30 minutes (This can be made days in advance.)
  • When you're ready to make the almond horns, break the dough off into pieces and roll them into 1-inch balls. Then roll each ball into a small log, tapering it off so each end is a little thinner.
  • Use a pastry brush to brush egg white all over the cookie dough.
  • Roll each cookie into the slivered almonds. They don't have to be completely coated and keep in mind also that the ends will be dipped in chocolate. Bend each cookie into the shape of a crescent and place them on a lined cookie sheet about an inch and a half apart.
  • The oven should be preheated to 350 degrees. Bake the marzipan almond horns on the middle shelf for 10-15 minutes or until the tips are just starting to turn golden. Remove and let them cool completely.
  • Microwave some chocolate chips or chunks of chocolate until melted and then dip each end of the almond horns into the chocolate. Place the almond horns back on the cookie sheet or other surface to let the chocolate harden.
  • Store in an airtight container for up to a couple of weeks.

Nutrition

Serving: 1cookie | Calories: 88kcal | Carbohydrates: 8g | Protein: 2g | Fat: 5g | Sodium: 5mg | Potassium: 45mg | Sugar: 6g | Vitamin C: 0.1mg | Calcium: 20mg | Iron: 0.4mg
Tried this recipe? Mention @daringgourmet or hashtag #daringgourmet


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Filed Under: Affiliate, All Recipes, By Country or Region, By Course, By Type of Dish, Dessert, Disclosure, Food, Germany, Gluten Free, Western Europe Tagged With: almond paste, almonds, baking, chocolate, Christmas, cookies, crescents, dessert, German, gluten free, holiday, mandelhörnchen, marzipan, marzipanhörnchen, nuts

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85 Responses

  1. Michael says

    January 4, 2021 at 8:46 pm

    These are my FAVORITE cookies, I can’t believe that I can make these myself!

    I’m wondering, since the ingredients are essentially the same as in your excellent marzipan recipe, do you need to make the marzipan ahead of time, or can you combine the recipes into one?

    Reply
  2. Shahani says

    January 1, 2021 at 3:42 pm

    Thank you for an amazing recipe. My friend made some and I got hooked on them so I decided to to make them myself. I did double the recipe for the 14OZ of marzipan. It turned out perfectly. I did keep it in the oven for a bit longer since I wasn’t sure if it was fully done. I won’t do that again. Now to walk off these extra calories I really didn’t need :)

    Reply
    • Kimberly @ The Daring Gourmet says

      January 1, 2021 at 10:34 pm

      Thank you, Shahani, I’m glad you enjoyed them!

      Reply
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kimberly killebrew the daring gourmet

Welcome!  I’m Kimberly and I share delicious originals, revitalized classics and authentic dishes from around the world.  Come travel the world through your taste buds!

Amazon Affiliate Disclosure:
The Daring Gourmet is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.  As an Amazon Associate I earn from qualifying purchases.

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