Mandelhörnchen (Marzipan horns)

Prep time: 20 min.

Chill time: 30 min.

Baking time: 15 min.


  • 8 ounces almond paste
  • 1 cup blanched almond meal
  • 1 cup powdered sugar, sifted
  • 1 egg white
  • ½ teaspoon almond extract
  • 2 teaspoons fresh lemon juice
  • 1 egg white, for brushing
  • 1 cup slivered almonds


  1. Place the almond paste, almond meal, powdered sugar, fresh lemon juice, and egg white in a mixing bowl or in the bowl of a food processor with the paddle attachment in place.
  2. Knead the mixture until it comes together in a thick and tacky, but overly sticky, dough. If it’s too sticky add more almond meal.
  3. Wrap the dough in plastic wrap and chill for at least 30 minutes.
  4. When you’re ready to make the almond horns, break the dough off into pieces and roll them into 1-inch balls. Then roll each ball into a small log, tapering it off so each end is a little thinner.
  5. Use a pastry brush to brush egg white over the cookie dough.
  6. Roll each cookie into the slivered almonds. (They don’t have to be completely coated)
  7. Bend each cookie into the shape of a crescent and place them on a lined cookie sheet about an inch and a half apart.
  8. The oven should be preheated to 350 degrees. Bake the marzipan almond horns at 350F, on the middle shelf, for 10-15 minutes or until the tips are just starting to turn golden.
  9. Remove and let them cool completely.
  10. Melt chocolate chips oin the microwave or the stove top.
  11. Dip each end of the almond horns into the chocolate. Place the almond horns back on the cookie sheet or other surface to let the chocolate harden.
  12. Store in an airtight container for up to a couple of weeks.


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