Mandelhörnchen (German Almond Horns)
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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!
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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.
Nutrition
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
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
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!
Would a granulated sugar work in place of the powdered?
Hi Diana, no, it will have a different and gritty texture.
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
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.
Made this over the weekend and came out great.
Fantastic, Waruni, thank you!
I made these today. They are very close to the Trader Joe’s cookies, only better. Thank you so much for the recipe!
I’m glad you enjoyed them, Marina, thank you!
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!
I hope you enjoy them, Marina, and thanks for catching the typo!
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.
That’s wonderful, Helen, I’m so thrilled they were a hit, thank you! And I hope you enjoy the other recipes you try!
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!
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!