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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 minutes
Cook Time15 minutes
Total Time30 minutes
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.