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!
Thank you for this recipe! It has become a new family favorite in our house. I saw in the previous comments that you can freeze the cookies without chocolate, but can you freeze the dough and bake at a later time?
Wonderful, Imaan, thank you! I haven’t tried it but marzipan generally freezes well so you “should” be able to freeze this dough raw and bake it later.
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.
Wonderful, Lavinia, I’m so glad you enjoyed them, thank you!
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!
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?
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!
Ah, most definitely. Thanks!
Hello,I have almond paste coming out of my ears. Can I substitute almond paste for the marzipan? Thank you
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.
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!!!
Hi Sarah, I’m glad you enjoyed them and thanks for your input!
Sarah, did you did 1/2 & 1/2 of powder & granulated sugar or just 1/2 granulated sugar?
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?
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.
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?
Fantastic, Christine! Yes, you can freeze them but without the chocolate. Let them thaw completely, then dip them in chocolate. Happy baking!