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German Almond Horn Cookies dipped in dark chocolate on a cooling rack

German Almond Horn Cookies

German Almond Horn Cookies are a traditional German nut pastry or Christmas Cookie that is quick and easy to make at home using simple ingredients. Soft and chewy on the inside, crispy on the outside, and dipped into melted dark chocolate.

Course Dessert
Cuisine German
Keyword almond horn cookies, German Christmas cookies, Mandelhörnchen recipe
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings 12
Calories 200 kcal

Ingredients

  • 200 g almond paste or marzipan best homemade, check link in the notes - it's cheap and easy
  • 100 g powdered sugar
  • 1 egg white
  • 25 grams of flour
  • 25 g cornstarch
  • 1 level tsp baking powder
  • a few drops of almond flavoring
  • Sliced ​​almonds for rolling

Instructions

  1. Mix flour, baking powder and cornstarch. Place the marzipan in a bowl together with the sugar, egg whites, and the almond extract and add the dry ingredients. Knead the dough with the dough hook of a mixer or with your hands. Yes, this will be a bit messy.
  2. Line a baking sheet with parchment paper and preheat the oven to 350 F / 175°C top/bottom heat.
  3. Roll the dough into a rope with wet hands and divide dough into 3-4 equal pieces. Divide again until you have similar-sized small chunks.
  4. Prep some water in a cup to moisten your fingers in between rolling. Roll the batter in the sliced ​​almonds and shape cookies of approx. 5-7 cm long from the strands of cookie dough, then shape into half-moons, pinching the ends so that they look like little croissants. When rolling, keep moistening your fingers to prevent the dough from sticking and to allow for the almonds to stick to the croissants
  5. While shaping, make sure to really turn and roll the rolls in the flaked almonds and place them on the prepared baking sheet.
  6. For a perfect result, I let the baking sheet stand for about an hour so that they dry a bit and don't spread so much during the baking time.
  7. Bake in a preheated oven at 175 C - 350 F for about 15 minutes until golden brown.
  8. Let the croissants cool down first, otherwise, they will still be very brittle.
  9. Chop chocolate into small pieces and melt in a hot water bath. Dip the ends of the almond horns in the liquid chocolate and place on a cooling rack or back on the baking tray.
  10. Let the chocolate set well and enjoy any time of year.

Recipe Video