They don’t have to be completely coated and keep in mind also that the ends will be dipped in chocolate.īend each cookie into the shape of a crescent and place them on a lined cookie sheet about an inch and a half apart. Roll each cookie into the sliced almonds. Use a pastry brush to brush egg white all over the cookie dough. Then roll each ball into a small log, tapering it off so each end is a little thinner.įor my German readers and those familiar with Swabian cuisine, they will resemble Schupfnudeln. When you’re ready to make the almond horns, break the dough off into pieces and roll them into 1-inch balls. Wrap the dough in plastic wrap and chill for at least 30 minutes. If it’s too sticky add a little more ground almonds and/or sugar to it. Knead the mixture until it comes together in a thick and tacky, but not overly sticky, dough. Place the marzipan, ground almonds, powdered sugar, almond extract, fresh lemon juice, and egg white in a mixing bowl or in the bowl of a food processor with the paddle attachment in place. You’re going to love both the chewy texture and wonderful flavor of these popular Marzipan Mandelhörnchen! With your marzipan on hand, you’re ready to roll! Store-bought marzipan is very expensive and I highly recommend making your own homemade marzipan, not only because it’s vastly cheaper, but also because it tastes much better! Very easy to make, all you need is some some raw marzipan and the rest of the ingredients are a breeze to throw together. We’re making cookie-sized ones today but you can make them any size you like. The ones sold in bakeries are usually larger than these, about double the size. Popular throughout Germany, you can find them in many bakeries. Mandelhörnchen, German for almond horns, are a naturally gluten-free sweet treat made out of marzipan, almond meal and sugar, then rolled in almond flakes and the two ends dipped in chocolate. Insert small piece of green-colored toothpick or green dough into top for stem.Marzipan lovers, here’s another one you’ve got to try! Prick with blunt end of toothpick for texture. Shape into small balls, then into heart shapes, about 3/4 inch high. Strawberries: Mix red food color into part of dough. Dilute red food color with water and brush on "cheeks" of pears. Insert small piece of cinnamon stick in narrow end for stem. Shape into small balls, then into cone shapes, rounding narrow end.
Pears: Mix yellow food color into part of dough. Oranges: Mix red and yellow food colors into part of dough. Paint on markings with mixture of red, yellow and blue food colors diluted with water.
Slightly flatten sides to make planes of banana curve slightly. Dilute red food color with water and brush over apricots.īananas: Mix yellow food color into part of dough. Make crease down 1 side with a toothpick. Dilute red or green food color with water and brush over apples.Īpricots: Mix red and yellow food colors into part of dough. Insert small piece of cinnamon stick in top for stem end and whole clove in bottom for blossom end. Remove from cookie sheet to wire rack.Īpples: Mix red or green food color into part of dough. Bake about 30 minutes or until set but not brown.
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