Mandelhörnchen (Almond Horn Cookies)

Mandelhörnchen (Almond Horn Cookies)

MAKES ABOUT 24
2022 Holiday Cookie Recipe Contest Winner
“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.
 

Ingredients

  • 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

Directions

  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.

Cook’s Tips

Dip fingers in a small bowl of water before shaping horns to prevent dough from sticking to your fingers.

Nutrition

  • Calories: 130
  • Fat: 0 g
  • Saturated Fat: 1.5 g
  • Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 5.0 mg
  • Carbohydrates: 14.0 g
  • Fiber: 1.0 g
  • Added Sugars: 7.0 g
  • Sugar: 0 g
  • Protein: 3.0 g