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Traditional German Almond Horns (Mandelhörnchen) cookies dipped in chocolate.

German Almond Horn Cookies (Mandelhörnchen)

A delightful and chewy almond cookie shaped like crescents, typically dipped in chocolate and coated with sliced almonds, making them a festive treat that is both easy to make and delicious.
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Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: German
Calories: 130
Ingredients Method Notes

Ingredients
  

Cookie Base Ingredients
  • 2.5 cups Almond flour (or very finely ground almonds)
  • 3/4 cup Sugar Adjust based on sweetness preference.
  • 2 large Egg whites Can be replaced with 6 tablespoons aquafaba for a vegan version.
  • 1 teaspoon Almond extract Essential for flavor.
  • 1 pinch Salt
Coating and Dipping
  • 1.5 cups Sliced almonds For coating the horns.
  • 4-6 ounces Melted dark chocolate For dipping the ends.

Method
 

Preparation
  1. Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper.
  2. In a bowl, mix almond flour, sugar, and salt.
  3. Stir in the egg whites and almond extract until you achieve a sticky dough. Adjust with more almond flour or a splash of water if necessary.
Shaping and Baking
  1. Pour sliced almonds onto a plate. Wet your hands slightly, take small portions of dough, and roll them into logs about 3 inches long.
  2. Press the logs into the sliced almonds so they stick, then curve each log into a horn shape on the baking sheet.
  3. Bake for about 14 to 18 minutes, or until lightly golden on the edges. Let them cool fully before dipping.
Dipping
  1. Dip the ends of the cooled cookies into melted chocolate, place back on parchment, and allow the chocolate to firm up.

Notes

These cookies taste better after sitting for a few hours. They can be stored in an airtight container for 4 to 6 days or frozen undipped for later use. Perfect for cookie swaps and festive occasions!