Mandelhörnchen (German Almond Horns)
This post may contain affiliate links. See my disclosure policy.
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!
Save This Recipe
Enter your email address and we'll send it straight to your inbox!
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!
Can I use almond flour in place of the ground almonds?
Hi Heidi, yes you can use almond meal/almond flour.
The taste is amazing! But my cookies spread and flattened like pancakes. So disappointing. What did I do wrong?
Hi Vicki, did you make the homemade marzipan or use store-bought? Some brands of store-bought marzipan have a very high ratio of sugar-to-almonds which makes it unfit for baking because it melts too easily.
Hi. Thanks for responding. I made my own. The dough was quite sticky, couldn’t roll it well. Never tried making these before so maybe it needed more almond flour?
Hi Vicki, did you use the US cups or Metric measurements? And did you make the marzipan or use store-bought?
I’ve always liked these cookies from the German deli but they closed down so I found your recipe online, made them and boy they do not disappoint! Easy to make, even the marzipan. Unfortunately I didn’t have any rose water, but no worries I just substituted vanilla extract instead. I must say that I doubled the recipe to make 60 cookies but unfortunately I was only able to make 31. Possibly because my big meat hooks for hands couldn’t make them small enough lol! I’d love to send you a pic of the glorious results but I don’t think I can. Thanks!
Thank you, Jean-Yves, I’m so glad you enjoyed them and appreciate the feedback!
I had one of these cookies for the first time last week and knew I had to recreate them at home ASAP. These turned out exactly like the ones at the bakery! I used your marzipan recipe too. I think there is potential to streamline this if you are making the marzipan yourself, as I used half of the marzipan and then seemed to make more marzipan for these cookies. Anyway, these turned out wonderfully and I can’t recommend them enough!
Thank you, Jackie, I’m so glad you enjoyed them!
The best! Thanks for sharing this amazing recipe. Everyone I make them for loves them!
Thank you so much, Jenn, I’m happy you enjoyed them!
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.
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.
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.
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.
Super easy, absolutely delicious!
Thank you so much, Megan!
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?
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 :)
Thank you, Shahani, I’m glad you enjoyed them!
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?
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 !
Fantastic, Buddie, thank you so much!
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
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!
Wonderful, Rebecca, I’m so glad they were a success, thanks for the feedback!
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