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.
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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?
Christopher says
Sounds as though the egg whites didn’t whip enough. Sorry but that would be my best guess. I’m sure Kimberly could give you a better idea.👍😉
Christopher says
Only one complaint!!! I cannot stop eating them. They are light and not too sweet. Perfect for a “long lived” sweet tooth. Very nice for snacking!
Kimberly @ The Daring Gourmet says
Lol, Christopher, just as long as you don’t send the future doctor bills to me, haha! ;) I’m so glad you enjoyed them, thank you!
Helen Rogan says
I had some almond flour in the refrigerator that I wanted to use. Fortunately I came across your website and these cookies. I have been married 45 years and my husband said these are the best cookies – ever. They were wonderful! Thanks so much for sharing! Now anxious to try some of your other recipes.
Kimberly @ The Daring Gourmet says
That’s wonderful, Helen, I’m so thrilled they were a hit, thank you! And I hope you enjoy the other recipes you try!
Marina Michaels says
Trader Joe’s here in California used to carry cookies that sound exactly like this. They stopped carrying them, and I’ve been searching for a recipe ever since. This sounds like it–thank you so much!
In step one, do you mean “not overly sticky” instead of “overly sticky”?
Thanks!
Kimberly @ The Daring Gourmet says
I hope you enjoy them, Marina, and thanks for catching the typo!
Marina Michaels says
I made these today. They are very close to the Trader Joe’s cookies, only better. Thank you so much for the recipe!
Kimberly @ The Daring Gourmet says
I’m glad you enjoyed them, Marina, thank you!
WaruniM says
Made this over the weekend and came out great.
Kimberly @ The Daring Gourmet says
Fantastic, Waruni, thank you!
Marta says
Hi, question:
On your marzipan page, you state that almond past is used for baked goods (as this is).
But in this recipe, you call for marzipan. Which is the best? Smoother almond paste, or firmer (with 1/4 cup more ground almonds?) marzipan?
Many thanks, Marta
Kimberly @ The Daring Gourmet says
Hi Marta, almond paste is usually used “in” baked goods as a filling. These cookies don’t have a filling, the marzipan itself is the cookie dough and so it needs to be firm in order to hold together.
Diana says
Would a granulated sugar work in place of the powdered?
Kimberly @ The Daring Gourmet says
Hi Diana, no, it will have a different and gritty texture.