Called mandelhornchen in German, these cookies are popular among families of German descent. Almond horns are made of marzipan, an almond paste. Marizpan is mentioned in The Book of One Thousand and One Nights as a food frequently eaten during Ramadan; it is also considered an aphrodisiac. Made first either in Turkey or Spain, marzipan’s popularity increased as it was traded throughout Europe and the Americas. Almond horns rely on marzipan rather than wheat flour to form the basis of the cookie and so are favored by those who prefer gluten-free options.
Recipe Servings: 5
Prep Time
20 minutes
Cook Time
15 minutes
Total Time
35 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
Directions
- Heat oven to 350°F. Line a large baking sheet with parchment paper.
- Tear marzipan into chunks and add to bowl. Add sugar.
- Use a stand mixer with the paddle attachment to beat mixture for 3–5 minutes at a medium speed.
- Add egg white and salt. Beat until creamy.
- Place sliced almonds in a shallow bowl. Fill another small bowl with water.
- Wet hands and scoop 1 tablespoon of dough into palms.
- Roll a 4-inch log and drop it in the bowl of almonds. Roll to coat, and then gently transfer to baking tray.
- Curve ends of dough inward to form a crescent shape. Repeat with remaining dough.
- Bake cookies for 15 minutes until lightly brown and puffed.
- Melt chocolate in a small bowl and dip the ends of each cookie into it. Let sit again on parchment to cool before serving
Recipe introduction and directions © Copyright 2016-2024 World Trade Press. All rights reserved.