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German Mandelhörnchen (German Almond Horns)
Mandelhörnchen are a classic German pastry made primarily from marzipan (almond paste), ground almonds, and egg whites. They are coated in sliced almonds, baked until golden, and finished by dipping both ends in dark chocolate. They have a crispy almond exterior and a soft, chewy marzipan center. They are naturally gluten-free when made without flour.
Makes
18–20 almond horns
Ingredients
- 250 g marzipan (almond paste)
- 100 g almond flour (ground almonds)
- 75 g powdered sugar
- 1 large egg white
- ½ tsp almond extract (optional)
- 1 pinch salt
- 150 g sliced almonds
- 120 g dark chocolate, chopped
Instructions
- Preheat your oven to 170°C (340°F). Line a baking tray with parchment paper.
- In a bowl, combine the marzipan, almond flour, powdered sugar, egg white, almond extract (if using), and salt until a smooth, sticky dough forms.
- With lightly damp hands, divide the dough into 18–20 portions. Roll each into a log about 10 cm (4 inches) long and gently bend into a crescent (horn) shape.
- Roll each crescent in the sliced almonds, pressing gently so they stick.
- Place on the prepared baking tray and bake for 12–15 minutes, or until lightly golden around the edges.
- Let cool completely.
- Melt the dark chocolate over a double boiler or in short microwave bursts, stirring until smooth.
- Dip both ends of each almond horn into the chocolate and place on parchment paper until the chocolate sets.
Tips
- Chill the dough for 20–30 minutes if it’s too sticky to shape.
- Don’t overbake—the centers should stay soft and chewy.
- Store in an airtight container for up to 1 week, or freeze for up to 2 months.
Nutrition (Approx. per cookie)
- Calories: 170 kcal
- Carbohydrates: 18 g
- Protein: 4 g
- Fat: 10 g
Mandelhörnchen are traditionally served with coffee or tea and are especially popular during the Christmas season, though German bakeries sell them year-round.