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German Almond Horn Cookies (Mandelhörnchen)

German Almond Horn Cookies (Mandelhörnchen)

These German almond horn cookies dipped in chocolate (Mandelhörnchen) are absolutely amazing! They’re flourless, easy, quick, and delicious. Way better than store-bought ones!

Made with only 5 ingredients: Marzipan, egg white, sugar and almond flakes and dipped in chocolate after baking. Make such a great holiday treat!

Mandelhörnchen are one of our favorite holiday treats from Christmas markets around this time of the year here in Germany.

The flourless almond horn cookies are so simple, fast and delicious. Crispy on the outside and soft and moist on the inside just like nut bars. Make a perfect last minute holiday gift for your loved ones.

What you’ll need to make Mandelhörnchen

  • 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.

Then 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. 

  • Always dip your fingers in water before taking the cookie dough to shape it.

Every time you form a crescent/ horn, coat it with almond flakes. By simply dipping it in a bowl with the almond flakes. Then place the almond horns coated with almond flakes 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. Then bake for about 15 minutes in the preheated oven.

In the meantime cut or break the chocolate into chucks and put it 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 German almond horn 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!

German Almond Horn Cookies (Mandelhörnchen)

These German almond horn cookies dipped in chocolate (Mandelhörnchen) are absolutely amazing! They're flourless, quick, easy and delicious! Make 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 | 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. Then 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 place it into a heat resistant bowl. After 15 minutes remove the cookies 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 Mandehoerncen recipe? I’d love to hear from you! Simply write a review and add rating to it.

 

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