Mandelhörnchen (Almond Horns) Recipe
Mandelhörnchen (Almond Horns)
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
- Place rack in center of oven. Preheat oven to 350°F.
- 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 for at least one hour.
- 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).
- Brush each horn with egg white and top with sliced almonds. Lightly press almonds into dough as needed. Place each horn one inch apart on a parchment-lined baking sheet.
- Bake on center rack 12 to 15 minutes or until ends are caramel colored.
- Cool completely on sheet.
- Melt chocolate in microwave or in a 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 for 1-2 weeks.
- Cook’s Tip:
- Dip fingers in a small bowl of water before shaping horns to prevent dough from sticking to your fingers.
Nutrition:Amount Per Serving (based on 24 servings)
Total Fat: 7 g
Saturated Fat: 1.5 g
Trans Fat: 0 g
Cholesterol: 0 mg
Sodium: 5 mg
Carbohydrates: 14 g
Fiber: 1 g
Total Sugar: 10 g
Added Sugars: 7 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.”