Description
These traditional Mandelhörnchen are crafted from a rich almond paste dough that results in a wonderfully chewy interior and a crisp, nut-coated exterior. Dipped in smooth semi-sweet chocolate, these elegant gluten-free cookies are a staple of European bakeries and holiday gatherings.
Ingredients
- 8 oz almond paste, broken into 2-inch chunks
- 1/2 cup blanched almond flour
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 2 large egg whites, divided
- 1 pinch salt
- 1 cup sliced almonds
- 4 oz semi-sweet chocolate
- 1 teaspoon coconut oil
Instructions
- Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper.
- In a food processor, pulse the almond paste chunks, almond flour, powdered sugar, vanilla, almond extract, one egg white, and salt until a sticky dough forms.
- Scoop the dough and roll into 1.5-inch balls, then gently roll each ball into a log approximately 3 to 4 inches long.
- Beat the second egg white in a small bowl, brush it over each log, and roll the logs in sliced almonds until well-coated.
- Bend each log into a crescent shape, place on the prepared baking sheet, and bake for 14-15 minutes until the nuts are honey-gold.
- Allow cookies to cool completely on a wire rack, then dip the ends into a mixture of melted semi-sweet chocolate and coconut oil.
Notes
To ensure the sliced almonds adhere perfectly, apply firm but gentle pressure when rolling the dough logs. If the dough feels too sticky to handle, lightly dampen your hands with water or dust them with a tiny bit of extra almond flour to make shaping easier.
- Prep Time: 20 mins
- Cook Time: 15 mins
- Category: Dessert
- Method: Baking
- Cuisine: German