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 German Almond Horns (Mandelhörnchen)!
German Almond Horns 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.
Almond horns will keep for up to 2 weeks.
Enjoy!
Be sure to check out all of my favorite German Christmas Cookies!
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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
Originally published on The Daring Gourmet December 20, 2016
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!
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
Wow, I made them as per the recipe with a few tweaks. The tweaks were: a few drops of rosewater in the dough, and using almonds rather than extra sugar to make the dough less sticky. Dark chocolate (70 percent) for dipping.
They look and taste divine, and are perfect for giving to friends and family.
Thanks for a wonderful recipe.
Wonderful, thanks so much, Jane!
Kimberly, thanks for this wonderful recipe. Mandela Hornchen were my favorite treat from the local Bakerei while we were living in Germany. They were not just for Christmas. Oh so many sweets and treats and sights I miss about Germany. Thanks for helping me remember those great memories. BTW, these are wunderbar!
I feel the same way, Diana! So glad you enjoyed these Mandelhörnchen, thank you!
Personally, I much prefer to scale out the dough before it goes into the fridge – easier to roll into balls when it’s warm. Having said that, if you have a kitchen scale – which you should be working with – the 1″ balls will be 18 gr each. It may seem at first a lot of extra work to scale out individual cookies but actually it’s a lot quicker than using a scoop once you get going – and your cookies are all uniform in size. BTW I got 24 18 gr cookies from the recipe.
If the homemade marzipan majes 14 ounces and the recipe for the almond horns calls for 8 ounces of marzipan can I just double the recipe? By the way these are freaking amazing and super easy to make!!!!!
Yay, I’m so glad you enjoyed them, Crystal, thank you! Doubling it would be 2 ounces short but that will probably be okay.
I made these 8/6/20. Very good and another simple recipe! I didn’t add the 1/2 Tsp of Almond Extract because the marzipan already had enough for my tastes. I also mixed the dough by hand instead of using a food processor. It took a little bit of elbow grease, but it mixed together fine. They tasted excellent and are such a pretty cookie. This is another one that’s going on my Christmas baking list. ~ Becky
Thank you so much, Becky, I’m thrilled you enjoyed them!