Mandelhörnchen (Almond Horn Cookies) Recipe

Mandelhörnchen (Almond Horn Cookies)

Makes about 2 dozen

2022 Holiday Cookie Recipe Contest Winner

Submitted by Kaitlin H.

"Mandelhörnchen are a marriage of my family’s European bakery roots and Mexican ranching background." – Kaitlin H.

These naturally gluten-free cookies have crunchy exteriors, chewy centers, and just the right amount of bite from their dark chocolate ends.


  • 7 ounces marzipan
  • 1 cup fine almond flour
  • 1 cup powdered sugar
  • 2 egg whites, divided use
  • 2 teaspoons fresh lemon juice
  • 1/2 teaspoon almond extract
  • 1/2 cup sliced almonds
  • 4 ounces dark chocolate, finely chopped


  1. Place rack in center of oven. Preheat oven to 350°F. Line a baking sheet with parchment paper.
  2. In a medium mixing bowl, combine marzipan, almond flour, powdered sugar, 1 egg white, lemon juice, and almond extract. Mix on low speed until well combined and a tacky dough forms. Wrap and refrigerate at least one hour.
  3. Roll dough into 1-inch balls (about 20 grams each). Form each ball into a log with tapered ends. Bend each log into a crescent horn shape (see Cook's Tip).
  4. Brush each horn with egg white and top with sliced almonds. Lightly press almonds into dough as needed. Place horns, one inch apart, on prepared baking sheet.
  5. Bake on center rack 12 to 15 minutes, or until ends are caramel colored.
  6. Cool completely on sheet.
  7. Melt chocolate in microwave or double boiler. Dip both ends of each horn in chocolate. Return horns to parchment-lined baking sheet to dry. Cookies may be stored in a sealed container at room temperature 1 to 2 weeks.
  8. Cook's Tip:
  9. Dip fingers in a small bowl of water before shaping horns to prevent dough from sticking to your fingers.


Amount Per Serving (based on 24 servings)
Calories: 130
Saturated Fat: 1.5 g
Trans Fat: 0 g
Total Fat: 7 g
Cholesterol: 0 mg
Sodium: 5 mg
Carbohydrates: 14 g
Fiber: 1 g
Added Sugars: 7 g
Total Sugar: 10 g
Protein: 3 g
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Ratings and Reviews

“This is a 5 star recipe. almond, chocolate and nuts that combine for complex flavors. maybe the lemon is the secret. it hits all the points i want for a great cookie. the tasty cookies are both gluten free and nightshade free which i require so i can eat them. folks seemed to savor them. what made them so good was using an organic sicilian marzipan (ritrovo) which has a lovely flavor and using a good 60% or higher chocolate. it took 45 minute to shape and coat with chopped almond bits (used way more than recipe called for) before baking since each dough "ball" was weighed (1/2 oz) to get 30 identical cookies. every time i served them at gatherings the recipe was requested.”

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