Almond Crescent Cookies Dipped In Chocolate

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These almond crescent cookies dipped in chocolate are absolutely amazing! They’re quick, easy and delicious! Way better than store-bought ones! Made with only 5 ingredients: Marzipan, egg white and sugar and almond flakes and dipped in chocolate after baking. Make such a great holiday treat!

My husband is a huge fan of marzipan. I can simply make him happy by making these almond crescent cookies aka Mandelhörnchen (which literally means almond horns) for instance. Mandelhörnchen almond crescent cookies are one of our favorite holiday treats from Christmas markets around this time of the year here in Germany.

They’re crispy on the outside and soft and moist on the inside just like nut bars. This year however, we were forced to make these highly addictive cookies at home, since we’re in lockdown since November. These flourless almond cookies are so easy, made with just 5 ingredients and baked in no time. Make a perfect last minute holiday gift for your loved ones.

What you’ll need to make marzipan almond crescent cookies dipped in chocolate

  • 200 g (7.1 oz) marzipan
  • 60 g (about ¾ cup/ 2.1 oz) almond flakes
  • 60 g (2.1 oz/ about ½ cup) powdered sugar (icing sugar)
  • 1 egg white (30 g/ 1.1 oz)
  • 100 g (3.5 g) dark chocolate
  • You’ll also need water to wet the fingers

How to make chocolate dipped almond cookies

Begin by cutting marzipan into small chunks. Next add the marzipan chunks, powdered sugar, egg white to a bowl and beat until you have a homogeneous mixture.

Next preheat the oven to 180 °C (356 °F), with top and bottom heat. Wet a tablespoon and your fingers. Take about a half tablespoon of almond mixture and roll it and shape it into a crescent/ horn. Every time you form a crescent/ horn coat it with almond flakes by simply dipping it in a bowl with the almond flakes and place it on the baking sheet lined with parchment paper. Hint: Always dip your fingers in water before taking the cookie dough to shape it. Because the dough is very sticky, if you try to shape it without the water trick. Repeat the process until you have used up all the almond mixture aka. cookie dough.

Bake for 15 minutes. In the meantime cut the chocolate into chucks and put in in a glass bowl. After 15 minutes remove from the oven and let cool completely. While the cookies are cooling, melt the chocolate in the still warm but switched off oven. You could also melt the chocolate in the microwave or using a double boiler.

Once the cookies have cooled, dip both ends in chocolate and put them on the baking sheet lined with parchment paper or on a cooling rack until the chocolate is completely firm.

How to store your cookies

Once the chocolate is completely firm, transfer them to an airtight container and store them at room temperature. They will stay fresh this way for three to four weeks. Though they only lasted for a few minutes at our house!

Almond crescent cookies dipped in chocolate

These almond crescent cookies dipped in chocolate are absolutely amazing! They're quick, easy and delicious! Made with only 5 ingredients: Marzipan, egg white and sugar and almond flakes and dipped in chocolate after baking. Make such a great holiday treat!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Baking, Cookies
Cuisine: European, German
Keyword: almond horns, Christmas cookies, gluten free cookies, holiday gifts, holiday season, holiday treat, how to
Servings: 13 almond cookies
Author: Ester from esterkocht.com

Equipment

  • Baking sheet
  • Whisk
  • Bowls
  • Knife
  • Parchment paper
  • Cutting board

Ingredients

  • 200 g (7.1 oz) marzipan
  • 60 g (about ¾ cup/ 2.1 oz) almond flakes
  • 60 g (2.1 oz/ about ½ cup) powdered sugar (icing sugar)
  • 1 egg white (30 g/ 1.1 oz)

Instructions

  • Begin by cutting marzipan into small chunks. Next add the marzipan chunks, powdered sugar, egg white to a bowl and beat until you have a homogeneous mixture. Next preheat the oven to 180 °C (356 °F), with top and bottom heat. Wet a tablespoon and your fingers. Take about a half tablespoon of almond mixture and roll it and shape it into a crescent/ horn. Every time you form a crescent/ horn coat it with almond flakes by simply dipping it in a bowl with the almond flakes and place it on the baking sheet lined with parchment paper (SEE NOTES). Repeat the process until you have used up all the almond mixture aka. cookie dough and bake for 15 minutes.
  • In the meantime cut the chocolate into chucks and put it into a heat resistant bowl. After 15 minutes remove from the oven and let cool completely. While the cookies are cooling, melt the chocolate in the still warm but switched off oven. You could also melt the chocolate in the microwave or using a double boiler. Once the cookies have cooled, dip both ends in chocolate and put them on the baking sheet lined with parchment paper or on a cooling rack until the chocolate is completely firm.
  • Once the chocolate is completely firm, transfer them to an airtight container and store them at room temperature. They will stay fresh this way for three to four weeks. Though they only lasted for few minutes at our house!

Notes

  • Feel free to warm the marzipan in the microwave for few seconds to make it easier to work with.
  • Always dip your fingers in water before taking the cookie dough to shape it. Because the dough is very sticky, if you try to shape it without the water trick.

Did you make this recipe? I’d love to hear from you! Simply write a review and add rating to it. Or snap a photo and share it on Ester kocht Facebook Page or tag @ester.kocht on Instagram.

 

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