Home » Almond Horns

Almond Horns

In the town where I grew up, there is a bakery called The Dutch Bakery that makes almond horns and that is where I first fell in love with these cookies. Also known as Mandelhörnchen, these chewy, almondy chocolate-dipped delights are perfect for the holiday season.

Let’s get making Almond Horns…

PrintPrint

Ingredients

  • 10 ounces marzipan (my marzipan recipe makes about 12 ounces)

  • 3/4 cup ground almonds

  • 1/2 cup powdered sugar

  • 1/4 teaspoon lemon zest

  • 1 egg white

  • 1 1/2 teaspoons almond extract

  • 1/2 teaspoon vanilla extract

  • 1 egg white for washing

  • 1/2 cup toasted and chopped slivered almonds

  • 5 ounces dark chocolate

PrintPrint

Directions

  • Pre-heat oven to 375°F and line a cookie tray with parchment paper.
  • In a food processor, place 10 ounces of crumbled marzipan, 3/4 cup of ground almonds and 1/2 cup of powdered sugar and then pulse until small crumbs form. To this, add 1 egg white, 1 1/2 teaspoons of almond extract and 1/2 teaspoon of vanilla extract. Pulse again until it forms into a dough.
  • Divide dough into about 18 pieces. Roll a piece between your hands, forming a log that is approximately 2 inches long. Bend the log to form a crescent shape and place it on the cookie tray. Repeat with the rest of the dough.
  • Place an egg white in a bowl and, using a pastry brush, lightly coat the top of each crescent with egg white. Place in the oven and bake for approximately 15 minutes. The cookies are done when the tips are golden brown. Allow them to cool completely.
  • When the cookies are cooled, melt 5 ounces of dark chocolate in a bowl. Place 1/2 cup of toasted and chopped slivered almonds in a seperate bowl. Take one cookie and dip each tip in the melted chocolate and then sprinkle almonds over the chocolate-dipped ends and place back on the parchment paper-lined cookie tray. Repeat until done. Refrigerate to set the chocolate.

Tips & Bits

  • I like to use slivered almonds but you could also use sliced almonds. The important part is that they are toasted.
  • If you like it really almondy, add an extra 1/2 teaspoon of almond extract.

Behind the Scenes

Almond Horns

Comments are closed.