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
Scale
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.
