If you’re craving a bakery treat that feels ultra-special but is secretly easy, you have to try Authentic Mandelhörnchen (German Almond Horns). These beloved German cookies are all about chewy marzipan, a generous coating of sliced almonds for crunch and aroma, and a dreamy dip in dark chocolate. Their naturally gluten-free richness, nutty flavor, and irresistibly tender bite make them a go-to indulgence with your morning coffee or celebratory afternoon tea.
Ingredients You’ll Need
The beauty of Authentic Mandelhörnchen (German Almond Horns) comes from its simple ingredient list. Each component adds something unique, whether it’s chewy texture, delightful nutty aroma, or a little bit of chocolate magic. Here’s what you’ll need for baking success:
- Marzipan (or almond paste): This is the chewy, almond-infused heart of the cookie—make sure to choose a quality marzipan for the best flavor.
- Powdered sugar: Dissolves beautifully into the dough, ensuring a smooth, melt-in-your-mouth sweetness.
- Egg white: Binds everything and gives the mandelhörnchen their iconic chewiness, skipping the yolk keeps things light.
- Almond extract: Just a touch deepens the almond aroma and enhances that classic marzipan flavor.
- Salt: A little salt sharpens all the flavors (don’t skip it—your tastebuds will thank you).
- Sliced almonds: Rolled around each horn, they toast in the oven and create the signature crisp, golden coat.
- Dark chocolate chips or chopped dark chocolate: Dipping the tips adds a rich, bittersweet finish that perfectly balances the cookie’s sweetness.
How to Make Authentic Mandelhörnchen (German Almond Horns)
Step 1: Prep Your Baking Sheet
Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper—this prevents sticking and makes cleanup a breeze, so you can focus on the fun part: shaping and decorating your almond horns!
Step 2: Make the Marzipan Dough
In a medium mixing bowl, break up the marzipan (or almond paste) into small chunks. Add the powdered sugar, egg white, almond extract, and salt. With an electric mixer or sturdy wooden spoon, beat everything together until you have a thick, sticky dough with no lumps. Don’t worry if it seems super soft—it’s meant to be this way for that signature chewy bite!
Step 3: Shape and Form the Crescents
Divide the dough into 6 to 8 equal parts. Each piece should be about the size of a golf ball. Roll each one gently between your palms to form a log about 4–5 inches long, then curve it into a crescent shape. Mandelhörnchen means “almond little horns” so aim for a delicate arc—they’ll look stunning once baked.
Step 4: Coat with Sliced Almonds
Pour the sliced almonds onto a plate. Roll each marzipan crescent in the almonds, pressing lightly so they stick to all sides. If your dough is extra sticky, dampen your hands slightly to help with handling and make sure those almonds cling beautifully.
Step 5: Bake to Perfection
Place the almond-coated crescents onto your prepared baking sheet, spacing them about 2 inches apart. Bake for 15–18 minutes, keeping an eye out for golden edges and toasty nuts. The almond horns will firm up as they cool, so remove them when they’re just set and starting to turn golden.
Step 6: Cool Completely
Let the Authentic Mandelhörnchen (German Almond Horns) cool right on the baking sheet. This helps them set up their chewy, tender interior and ensures the almonds stay crisp without breaking.
Step 7: Dip in Dark Chocolate
Melt the dark chocolate chips (or chopped chocolate) in a microwave-safe bowl in 20-second bursts, stirring between each, until smooth. Dip both ends of each almond horn into the glossy chocolate, letting any excess drip off. Return the horns to parchment and let the chocolate set—patience pays off for that beautiful finish!
How to Serve Authentic Mandelhörnchen (German Almond Horns)
Garnishes
These almond horns look gorgeous with their classic almond coat and chocolate ends, but a light dusting of powdered sugar just before serving adds a festive touch and truly highlights their bakery charm. If you want to go extra fancy, a drizzle of melted white chocolate creates a beautiful, contrasting zigzag effect.
Side Dishes
Authentic Mandelhörnchen (German Almond Horns) are classically paired with a hot cup of dark roast coffee or espresso—pure German café bliss! They’re also heavenly with tea, hot chocolate, or a scoop of vanilla ice cream for a decadent dessert plate. For special occasions, serve alongside a sparkling wine or dessert liqueur.
Creative Ways to Present
Arrange them in a vintage tin or on a tiered stand for a holiday cookie platter. For gifting, tuck a few into clear cellophane bags tied with a ribbon—so pretty and personal! You can even serve them as part of a festive brunch board alongside fruits and other European pastries for an unforgettable, Instagram-worthy spread.
Make Ahead and Storage
Storing Leftovers
Store leftover Authentic Mandelhörnchen (German Almond Horns) in an airtight container at room temperature. They’ll stay perfectly chewy and crisp for up to five days. Layer them with parchment or waxed paper to prevent the chocolate ends from sticking together and to help keep the almond coating crunchy.
Freezing
These almond horns freeze wonderfully! Arrange them in a single layer on a tray to freeze solid, then tuck into a freezer bag or airtight container for up to two months. Thaw at room temperature when you crave a sweet treat—your future self will thank you.
Reheating
If you prefer your almond horns slightly warm (especially if they’ve just come out of the freezer), pop them on a baking sheet in a 275°F (135°C) oven for about 5 minutes. This refreshes their crisp edges and makes the chocolate just a little bit melty—totally irresistible!
FAQs
Can I use almond paste instead of marzipan?
Absolutely! Both are delicious in this recipe. Marzipan is sweeter, while almond paste gives a more pronounced almond flavor. Use whichever you have on hand—just keep an eye on added sugar if you substitute.
Are Authentic Mandelhörnchen (German Almond Horns) gluten-free?
Yes, this recipe is naturally gluten-free since it relies on marzipan and almonds rather than flour. Always double check your marzipan and chocolate to be sure, but you can safely share them with gluten-sensitive friends.
How do I keep the sliced almonds from falling off?
The dough should be sticky enough for the almonds to adhere easily, but if you have trouble, lightly dampen each crescent before rolling in almonds. Press the nuts on gently and they’ll create the perfect crunchy layer in the oven.
Can I use milk or white chocolate for dipping?
Definitely! While dark chocolate is traditional, milk or white chocolate makes a fun twist that’s especially appealing to kids and anyone with a sweeter tooth. Play around and find your favorite combination.
Can I make Authentic Mandelhörnchen (German Almond Horns) smaller for parties?
Of course—just divide your dough into smaller pieces and shorten the baking time by a few minutes. Mini mandelhörnchen make adorable party cookies or edible gifts, and people love their pretty crescent shapes.
Final Thoughts
There’s something extra joyful about baking a batch of Authentic Mandelhörnchen (German Almond Horns) from scratch—the aroma, the golden almonds, that final chocolate dip. Whether you’re sharing them with friends or savoring a couple with your afternoon coffee, they bring a bit of German bakery magic right into your kitchen. I hope you fall in love with these delightful almond horns as much as I have!
PrintCherry Amaretto Tiramisu Recipe
Authentic Mandelhörnchen—classic German almond crescent cookies—are made from rich, chewy marzipan dough and generously coated in sliced almonds. Naturally gluten free and dipped in dark chocolate, these nutty, elegant treats are the perfect coffee companion or festive gift.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
- Yield: 8 cookies 1x
- Category: Desserts
- Method: Baking
- Cuisine: German
- Diet: Gluten Free
Ingredients
Dough
- 7 oz marzipan (or almond paste)
- 1/2 cup powdered sugar
- 1 large egg white
- 1/4 tsp almond extract
- 1/4 tsp salt
Coating
- 3/4 cup sliced almonds
Chocolate Dip
- 1/2 cup dark chocolate chips (or chopped dark chocolate)
Instructions
- Prepare for Baking: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and guarantee even baking.
- Mix the Dough: In a mixing bowl, break the marzipan into small pieces. Add powdered sugar, egg white, almond extract, and salt. Beat together until a smooth, sticky dough forms. Scrape down the sides as needed to fully incorporate the marzipan.
- Shape the Horns: Divide the dough into 6–8 equal portions. With lightly dampened hands, roll each piece into a log about 4–5 inches long, then curve each into a crescent (horn) shape.
- Coat with Almonds: Roll each crescent in sliced almonds, pressing gently so the almonds adhere well and fully coat the surface. Place each coated horn onto the prepared baking sheet, leaving a little space between each.
- Bake: Bake the almond horns for 15–18 minutes, or until the edges are golden and the sliced almonds are just toasted. Remove from the oven and let cool completely on the baking sheet—they will firm up as they cool.
- Melt the Chocolate: While cookies cool, melt the dark chocolate chips in a microwave-safe bowl or over a double boiler, stirring until smooth and glossy.
- Dip and Set: Dip both ends of each cooled horn into the melted chocolate, then return them to the parchment-lined sheet. Allow the chocolate to set at room temperature, or speed up the process by refrigerating briefly.
- Serve or Store: Once the chocolate is firm, your Mandelhörnchen are ready to enjoy. Store any extras in an airtight container for up to a week.
Notes
- Almond paste can be substituted for marzipan, but the result will be slightly less sweet.
- Lightly moisten your hands to prevent sticking when shaping the dough.
- For an extra-flavorful finish, sprinkle with a pinch of flaky salt before the chocolate sets.
- Cookies keep well for several days and are great for gifting.
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 15g
- Sodium: 50mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg