If you adore delicate, nutty treats with a touch of European charm, you are going to fall in love with the Mandelhörnchen (German Almond Horns) Recipe. These charming little cookies boast a delightful sweetness from marzipan, a tender texture from finely ground almonds, and the irresistible crunch of slivered almonds on the outside. Dipped in chocolate at the tips, these crescent-shaped delights offer a perfect combination of flavor and elegance that melts in your mouth and brightens any coffee or tea time gathering.
Ingredients You’ll Need
It’s amazing how a handful of simple ingredients can come together to create such magic. Each item in this recipe plays a crucial role, whether it’s in flavor, texture, or that beautiful golden color you’ll see on the finished cookies.
- Marzipan: This is the star of the show, lending sweetness and that unmistakable almond flavor to the cookies.
- Blanched finely ground almond flour: Provides a tender, moist crumb and enhances the almond profile.
- Powdered sugar (sifted): Keeps the texture smooth and melts beautifully into the dough.
- Egg white: Used both in the dough for binding and later for brushing, helping the almonds stick and creating that lovely sheen.
- Quality almond extract: Intensifies the almond essence, making these cookies wonderfully aromatic.
- Fresh lemon juice: A little acid to balance sweetness and refresh the palate.
- Sliced almonds: Provide a crunchy, visually appealing coating that’s signature to Mandelhörnchen.
- Chocolate for dipping: Adds richness and a beautiful finishing touch.
How to Make Mandelhörnchen (German Almond Horns) Recipe
Step 1: Prepare the Dough
Start by combining the marzipan, almond flour, powdered sugar, almond extract, lemon juice, and the first egg white in a bowl or food processor. Knead or pulse until everything comes together into a thick, tacky dough. It should be pliable but not sticky — add more almond flour or sugar gently if needed. Wrap it tightly and chill for at least 30 minutes. This resting period is key because chilled dough is much easier to handle when shaping the horns!
Step 2: Shape the Almond Horns
Once your dough has rested, divide it into manageable portions and roll into 1-inch balls. Then gently roll each ball into small logs, making sure to taper the ends to form that classic horn shape. It’s this step where your cookies start taking on the charming crescent form that gives Mandelhörnchen their name and character.
Step 3: Brush with Egg White
Use a pastry brush to coat each rolled log with egg white. This step ensures the sliced almonds will stick beautifully and also gives the final cookie a lovely glossy finish once baked.
Step 4: Coat with Sliced Almonds and Shape
Roll your egg-washed logs gently in the sliced almonds, covering the dough but not necessarily completely—the charm is in their rustic, homemade look. Bend each almond-coated log into a delicate crescent and set them on a lined baking sheet spaced about an inch and a half apart, ready for baking.
Step 5: Bake to Perfection
Preheat your oven to 350 degrees Fahrenheit and bake the cookies on the middle rack for 10 to 15 minutes. You’ll want to catch them just as the tips start to take on a beautiful golden hue, signaling that perfect balance of tender interior and toasty almond exterior.
Step 6: Dip the Tips in Chocolate
Once cooled, melt your chocolate in short bursts in the microwave or use a double boiler. Dip each end of the almond horns into the chocolate, giving them that decadent finish. Place them on parchment to set, and soon your kitchen will be filled with an irresistible aroma.
Step 7: Store and Enjoy
Finally, store your Mandelhörnchen (German Almond Horns) in an airtight container. They keep beautifully for up to two weeks, so you can savor these little jewels whenever a sweet craving hits.
How to Serve Mandelhörnchen (German Almond Horns) Recipe
Garnishes
To make your Mandelhörnchen stand out even more, consider a light dusting of powdered sugar or a drizzle of extra melted chocolate. A sprinkle of edible gold dust can add an extravagant touch if you are serving them at a special occasion.
Side Dishes
These cookies pair beautifully with a steaming cup of coffee, rich hot chocolate, or a fragrant cup of tea. Their nutty sweetness also complements fresh berries or a dollop of whipped cream if you are feeling indulgent.
Creative Ways to Present
Arrange your almond horns on a rustic wooden board alongside other traditional German treats for a festive spread. For gifting, wrap them in clear cellophane tied with a ribbon, or place them in decorative tins for a thoughtful homemade present.
Make Ahead and Storage
Storing Leftovers
Keep your leftover Mandelhörnchen in an airtight container at room temperature. They hold their delicate texture and flavor for at least two weeks, making them great to prepare ahead for holidays or celebrations.
Freezing
If you want to enjoy these treats longer, you can freeze the baked and cooled cookies in a sealed freezer bag for up to 3 months. Be sure to separate layers with parchment paper to avoid sticking.
Reheating
To refresh frozen or stored almond horns, warm them gently in a low oven (around 300 degrees Fahrenheit) for 5-7 minutes. This brings back their crispness without drying them out.
FAQs
Can I make Mandelhörnchen without marzipan?
Marzipan is essential for authentic Mandelhörnchen because it provides the signature almond flavor and moist texture. You might try substituting with almond paste, but the texture and taste will differ.
Is it possible to use other nuts instead of almonds?
While almonds are traditional and give these cookies their name, finely ground hazelnuts or pistachios can work for a different twist. Just keep in mind it won’t be a classic Mandelhörnchen then!
How do I prevent the cookies from sticking during baking?
Lining your baking sheet with parchment paper or a silicone baking mat ensures the delicate almond horns don’t stick and makes cleanup a breeze.
Can I prepare the dough in advance?
Absolutely! The dough can be wrapped tightly and refrigerated for several days before shaping and baking, which can make holiday baking less stressful.
Why dip the ends in chocolate?
The chocolate-dipped tips add a touch of richness and contrast to the sweet almond dough, completing the traditional look and giving an extra layer of flavor that’s impossible to resist.
Final Thoughts
Making Mandelhörnchen (German Almond Horns) Recipe is like giving yourself a little gift of love and tradition. These cookies are not only beautiful and delicious but also filled with warm, cozy feelings that only homemade treats can bring. I hope you try this recipe and share the joy with friends and family — trust me, once you have a bite, you’ll be hooked!
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Mandelhörnchen (German Almond Horns) Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes plus chilling time
- Yield: 30 cookies
- Category: Dessert
- Method: Baking
- Cuisine: German
- Diet: Vegetarian
Description
Mandelhörnchen, or German Almond Horns, are delightful crescent-shaped marzipan cookies coated with sliced almonds and dipped in chocolate. These crunchy and sweet treats are perfect for holidays or anytime you crave a rich almond-flavored biscuit.
Ingredients
Cookie Dough
- 8 ounces marzipan
- 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
Coating and Finishing
- 1 egg white (for brushing)
- 1 cup sliced almonds
- Chocolate chips or chunks (for dipping)
Instructions
- Prepare the Dough: Place the marzipan, ground almonds, powdered sugar, almond extract, fresh lemon juice, and one egg white in a mixing bowl or food processor with the paddle attachment. Knead the mixture until it forms a thick, tacky dough that is not overly sticky. Adjust by adding more almond flour or powdered sugar if too sticky. Wrap the dough in plastic wrap and chill for at least 30 minutes, or refrigerate for up to several days.
- Shape the Cookies: Break the chilled dough into small pieces and roll each one into a 1-inch ball. Then, roll the ball into a small log, tapering the ends to form a crescent shape.
- Brush with Egg White: Using a pastry brush, coat each shaped cookie evenly with egg white to help the almond slices adhere.
- Coat with Almonds: Roll each cookie in the sliced almonds, ensuring coverage but not necessarily full coating, especially at the ends which will be dipped in chocolate later. Bend into a crescent shape and place on a lined baking sheet about 1.5 inches apart.
- Bake: Preheat the oven to 350°F (175°C). Bake the cookies on the middle rack for 10-15 minutes or until the tips just start turning golden brown. Remove and allow to cool completely on the baking sheet.
- Dip in Chocolate: Melt chocolate chips or chunks in the microwave until smooth. Dip the ends of each cooled almond horn into the melted chocolate and place back on the baking sheet or parchment to allow the chocolate to harden.
- Store: Store the finished Mandelhörnchen in an airtight container for up to two weeks to maintain freshness and crunch.
Notes
- Ensure the dough is not too sticky by adding almond flour or powdered sugar as needed for easier shaping.
- The resting time for the dough improves texture but can be extended for convenience.
- For an extra touch, you can sprinkle a pinch of coarse sugar on the almonds before baking for added crunch and sweetness.
- Chocolate used for dipping should be good quality for best flavor and appearance.
- These cookies freeze well if you want to make them ahead of time; thaw completely before dipping in chocolate.
