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!
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 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)
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 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.
![\"Quantcast\"/](\"//pixel.quantserve.com/pixel/p-90d7ePzUDYpLK.gif\")
Erin @ Texanerin Baking says
At first I thought these were fancy Vanillekipferl. But then I saw the last picture and the texture. These look SO much better!
Carolyn says
I really do love cookies like this. I may need to create a low carb version!
Amy Stafford says
These are so pretty and look delicious! Perfect addition to any cookie tray.
Des @ Life's Ambrosia says
These cookies are too cute! Love them!
Jan says
Well, this is pretty funny… I discovered your web site all of two days ago, when I went to make the Seven-layer cookies my family demands at Christmas, only to discover that the tube of Odense Almond Paste I had picked up because I couldn’t find the Solo cans, was 7 oz instead of 8 oz. Its hard enough to spread those layers so thin, so I was a little worried about the lower volume, and googled ‘how to make almond paste’. I ended up here, and low and behold, already had Bob’s Red Mill Almond Flour sitting on my counter. The rest is history: I made up the missing ounce (and then some), but found that what I made was drastically better than anything I had ever bought. Now, I want to find a source for those delicate rosewaters. In the US Neilson Massey is easy to find, but it is VERY strong and overwhelming. But, as if if that wasn’t enough, I just called this site up again, and found Mandelhornchen as the new recipe! Years ago, I visited oceanography colleagues at the Wegener Institut in Bremerhaven, and these cookies were front and center at the local bakery. I asked my German colleagues for a recipe, and was met with total puzzlement: “We have no idea how to make them, we always buy them at the bakery”. Whoa, I’ve already made so many kinds of Christmas cookies that I won’t try these today, but soon! Thank you!
Kimberly @ The Daring Gourmet says
Thanks for sharing, Jan, and I’m so glad you found us – welcome! Thanks for the feedback about store-bought marzipan versus this homemade version. I agree, it tastes MUCH better and is so much cheaper. Double score! You know, I’ve never tried Nielsen Massey’s rosewater (love their vanilla) but have read some reviews along those same lines. I prefer a milder rosewater as well. Thanks again and I hope you get the chance to try the Mandelörnchen and take a walk down memory lane!
Erin @ The Speckled Palate says
What gorgeous cookies! I’ve never tried Mandelhörnchen before, but now I definitely want to. You can’t go wrong with almond and chocolate together!
Sabrina says
I’m not that experienced in German desserts, but this one looks delicious! Thanks for sharing!
Krista says
Yummy! These look delicious! I love the chocolate dipped on each side!
Katerina @ diethood .com says
Oh my goodness, these are absolutely gorgeous!!
Angie | Big Bear's Wife says
I love how easy these little treats are to make! Plus dipping them in chocolate makes them ever better!
Shelley @ Two Healthy Kitchens says
Marzipan lovers?!?! Yes, yes – that’s me!! :D These look so wonderful, and your beautiful step-by-step photos make it totally do-able, too! And hey – thanks for the terrific idea of making homemade marzipan! Great idea!!
Ashley @ Wishes & Dishes says
Yes!! I just made these the other day using my grandmas recipe. They are a favorite!
carrie @ frugal foodie mama says
Oh, these look so delicious! I am a sucker for anything chocolate & almond, so I know that I would these. :)
Heather | All Roads Lead to the Kitchen says
Marzipan is a total weakness of mine (I have a hard not eating it as-is). These sound wonderful, right up my alley!
Tiffany at Weird Little French Cookie says
I made these and posted on my blog about them! http://www.weirdlittlefrenchcookie.com/chocolate-dipped-marzipan-horns/ – the cookies are fabulous, as is your marzipan recipe, which also couldn’t be easier. I’ve made it with and without the rose water. I think the rose water really gives it some extra ‘brightness,’ for lack of a better term! Thanks again :)
Kimberly @ The Daring Gourmet says
Awesome, thanks so much, Tiffany!!
Sarah F says
Excellent recipe! They are one of our favorites here. Using the homemade marzipan (with rose water!) really gives them another dimension. I made these because they are gluten free, and was asked my many from which bakery I purchased them!
Kimberly @ The Daring Gourmet says
Wonderful, Sarah, thank you! And it sounds like it’s time for you to start a local business! :)
Marisa says
Half my heritage is from Germany…and because that is so many generations back…I have enjoyed zero of Germany’s culinary delights. Fortunately, I spent some time in Trier(there is nothing like biting into some buck shots in your chicken, talk about fresh) and giddy with excitement to try my hand at these lovely dishes.
Kimberly @ The Daring Gourmet says
Ha! Well, I wouldn’t say buckshot is exactly typical of the food you find in German restaurants, but freshness is definitely a good thing ;) YES, celebrating your heritage through food is one of the best ways to do that – Guten Appetit!
Lori says
Hi. This recipe calls for Marzipan and the link to homemade marzipan is for almond paste with a note converting it to marzipan. The note also states that the paste is for baked good while marzipan is used for candy. So should I make the marzipan or the almond paste for this cookie recipe?
Kimberly @ The Daring Gourmet says
Hi Lori, either consistency (marzipan or almond paste) will work for these cookies but since these are baked goods I would just follow the original recipe as instructed. Happy baking!
Lori says
Made both the marzipan and the cookies yesterday. Super easy! And so delicious. The hardest part was NEATLY dipping the ends in chocolate :) Brought the cookies to get together last night, and they received rave reviews. I’ll be sharing the recipe with my dinner buddies. Thank you Kimberly!
Kimberly @ The Daring Gourmet says
I’m so thrilled to hear that, Lori, thank you!
Candace Nielson says
I love these cookies SO much and this recipe came out PERFECTLY!! I’ll be making several more batches to give out to friends for Christmas!
Annie L. says
I made your marzipan for the first time last week (OMG amazing!!) and today I made these almond horns. DELICIOUS!!! I’ll be making a double batch of them this weekend for a church Christmas party. Thank you!
Kelli says
When is the almomd extract added?
Kimberly @ The Daring Gourmet says
Hi Kelli, it’s added in the first step along with the powdered sugar, lemon juice, etc.
Kathryn D says
Mine are in the oven as I write. I have a question though. Why make marzipan and then mix that in with more of the same ingredients. Couldn’t we skip the first step and simply adjust the volume of ingredients in the second step?
Kimberly @ The Daring Gourmet says
Hi Kathryn, yes you can. Mandelhörnchen generally presuppose that you already have Marzipan on hand and then add the additional ingredients to make the cookies, so it’s largely a matter of habit to do it this way. It’s a German thing, I guess ;)
Kay says
Hi. I just made these but mine came out baked flat. Any reason why? Yours look thicker and rounder?