Popular throughout Germany, these German Almond Horns feature the delicious flavor of almonds and marzipan and a wonderfully chewy texture. This traditional Mandelhörnchen recipe is sure to become a favorite!
What are Mandelhörnchen?
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!
Mandelhörnchen Recipe
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 (German Almond Horns)
Ingredients
- 8 ounces marzipan
- (click here for easy homemade marzipan recipe!)
- 1 cup blanched finely ground almond flour
- 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.
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.
WaruniM says
Made this over the weekend and came out great.
Kimberly @ The Daring Gourmet says
Fantastic, Waruni, thank you!
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!
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!
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!
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!
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.👍😉
Kay says
Hi. I just made these but mine came out baked flat. Any reason why? Yours look thicker and rounder?
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 ;)
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.
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!
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!
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!
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!
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! :)