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 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)
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
Lucie says
Can I omit the sugar since marzipan is sweet already? We are from Europe and our family tends to like cookies that are less sweet.
Kimberly @ The Daring Gourmet says
Hi Lucie, I have only made this recipe as written, so I’m not sure how much omitting the sugar will impact the consistency of the cookie dough.
Susan Beckmen says
Great flavor but ours spread into flat cookies even with chilling the dough. I would also suggest rotating the pan half way through the cooking time.
Kimberly @ The Daring Gourmet says
Hi Susan, did you follow the link to make the homemade marzipan or did you use store-bought? A lot of store-bought marzipan has a very high sugar-to-almonds ratio which causes it to melt flat and is better used as a fondant than for baked goods requiring structure.
Megan says
Super easy, absolutely delicious!
Kimberly @ The Daring Gourmet says
Thank you so much, Megan!
Michael says
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?
Shahani says
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 :)
Kimberly @ The Daring Gourmet says
Thank you, Shahani, I’m glad you enjoyed them!
char says
I just made the almond horn cookies and was NOT disappointed! Thank you!! I also made the marzipan recipe first to use in the cookies. I realized the ingredients are so similar and wondered if there may be a way to incorporate the two so as to bypass making the marzipan separately?
Buddie Bertrand Pregler says
I just made these and I just ate 2. They are so delicious ! I found this recipe searching for stollen. I was making my fresh candied citrus peel. After sending my husband back to grocery store for rose water, I made marzipan. I was trying to do things ahead of time for the stollen . Then I thought what the heck the ovens warm, the marzipan is made, I’m going to make those horn cookies. What a treat! Even without the chocolate ! All are great recipes !
Kimberly @ The Daring Gourmet says
Fantastic, Buddie, thank you so much!
Irene says
These cookies spread a lot for me despite having chilled them for 1h before forming the horns. I would try again chilling them in horn form before baking next time
Rebecca Hyland says
I made this cookie recipe with my 10-yr-old son. It is quite delicious and easy to make. We started with the linked marzipan and almond paste recipe, which is delicious, too. Be brave and add the rose water in the almond paste recipe…It makes a difference. I have not tried any other versions of this cookie recipe and don’t feel the need to having tried this one. I am in the mile high city and baked at 350 for 22 mins, 30 gram balls of dough. Thank you for sharing and posting this recipe, Kimberly!
Kimberly @ The Daring Gourmet says
Wonderful, Rebecca, I’m so glad they were a success, thanks for the feedback!
Lauran Henderson says
I’ve made these for the past 5 years and they’re so amazing and everyone’s favorite now.
This is the first year I’ve made them with swerve. Any lessening of swerve for the cookies?? I’d really hate for them to be too sweet