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.
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.
Rosemarie Dency says
I am not a baker , would love to know if u whip the egg white first then add to dough? In one of your comments the lady said that Her cookies came out flat. My mother used to make these cookies and I loved them so. Would love to make these cookies with my grandchildren.
Vielen Dank, ahead of time and Fröhliche Weihnachten!🌲❤️
Rosemarie Dency
Kimberly @ The Daring Gourmet says
Hi Rosemarie, there’s no need to whip the egg whites. If they come out flat it has to do with the marzipan itself. Much of the store-bought marzipan is more of a fondant marzipan and has a much higher ratio of sugar to nuts, so that will flatten when baking because the sugar melts. That’s why I recommend using the homemade marzipan for these because it’s “real” marzipan with the right ratio of sugar to nuts. It’s super easy to make and is excellent. Fröhliche Weihnachten!
Christine says
Love this! Thank you for this. Being diagnosed celiac puts a big dent in my baking, so this is delish and pretty :) My only question is I want to make them for Xmas this year, and can I freeze them?
Kimberly @ The Daring Gourmet says
Fantastic, Christine! Yes, you can freeze them but without the chocolate. Let them thaw completely, then dip them in chocolate. Happy baking!
Jana Haussmann says
Made these today. Amazing! Thank you for adding another tradition to our family Christmas celebration. Do these freeze well or are they okay in a cookie tin?
Kimberly @ The Daring Gourmet says
Wonderful, thanks so much, Jana! They do freeze well but without the chocolate. You’d need to thaw them and then dip them in the chocolate. Otherwise, yes, they’ll keep in a cookie tin.
Sarah says
I’ve made this recipe a few times now and I love it! However, I did find that using powdered sugar makes them a little dryer and less chewy than granulated sugar. I used 1/2 c of granulated sugar and I liked them a lot better!!!
Kimberly @ The Daring Gourmet says
Hi Sarah, I’m glad you enjoyed them and thanks for your input!
Karla J says
Sarah, did you did 1/2 & 1/2 of powder & granulated sugar or just 1/2 granulated sugar?
Samantha Fariello says
Hello,I have almond paste coming out of my ears. Can I substitute almond paste for the marzipan? Thank you
Kimberly @ The Daring Gourmet says
Hi Samantha, yes that should be fine, especially since you’ll be adding some more almond flour and powdered sugar to it which will firm it up.
Kiers says
Ok. NOT BAD even though i messed up (Grade B-, still a passing grade)!! I made mine round for ease of cooking, and DIPPED the entire cookie in egg white rather than brush it on, and then took the wet cookie and dabbed it into almond pieces. then on to a wax paper baking sheet into oven etc.
Can you guess what happened? ……of course YOU can, (i couldn’t!) the wax paper completely glued itself onto the marzipan cookie. I had to slice the cookie iN HALF to salvage the work and take the ensuing family mocking. But still most everyone like it!
So perhaps, need to modify it to only brush the egg white ON TOP 0f the cookie?
Kimberly @ The Daring Gourmet says
Hi Kiers, I’m glad you were able to at least salvage some of it! Dipping the entire cooking in egg white shouldn’t pose a problem. The problem was using wax paper. Wax paper shouldn’t be used for baking as it isn’t heat-resistant and it will melt. So it’s most likely the melted wax that was sticking to the cookies, not the egg white! Use either parchment paper or a silicone baking mat. Hopefully you’ll have better success and your friends/family will enjoy them even more the second time!
kiers says
Ah, most definitely. Thanks!
Jeanette Sander says
Mine also came out flat but were perfect when I added another egg white to the dough. Not sure if the altitude caused that (5300 feet). I’ve also made with 12 oz Odense brand ‘marzipan almond candy dough’ and 3/4 sugar that I ran though blender to make it finer and 2 egg whites, no changes to the rest of the recipe. Perfect!
Lavinia says
Hi Kimberly, I came across this recipe almost by accident as I’m a diabetic and avoid sugar like the plague, however I had some sugar free marzipan I’d made and thought this would be a great way to use it up. It’s perfect as it doesn’t use flour. I used erythritol instead of sugar and I have to say they came out great. Thank you so much for the inspiration.
Kimberly @ The Daring Gourmet says
Wonderful, Lavinia, I’m so glad you enjoyed them, thank you!