Recipes

almond horn cookies

The only thing my mother ever asked me to bring home from the bakery where I worked in high school where almond horn cookies, or Mandelhörnchen, probably no surprise as we are a family of established marzipan fiends, most especially when dark chocolate is also involved. Chewy at the center with crunchy edges, the best ones are dipped in chocolate and while I have yet to see them also with rainbow sprinkles, I say there’s no time like the present to make this a Thing.


all you'll need
breaking up almond paste

If you have no soft spot for almond paste or almond extract, you should turn away now. It’s almost all they’re made of. They’re also naturally flourless, gluten-, leavener- and dairy-free (if you use a dairy-free chocolate); the last time we had a cookie that checked all of these boxes it was all I could talk about for the next six months.

a log-ish shape
ready to bake
baked and cooling

Had I realized how simple they were to make and that they would come out looking exactly as pretty as they do at bakeries, I would have made them at a couple years, cough, decades sooner. Unless you live in Germany and every corner bakery makes them (this is how I picture Germany, by the way, each corner with a hundreds year-old shop brimming with streuselkuchens and strudels and poppy seed everything, please don’t break my heart with the truth if I’m wrong, okay?), you should make these at home, and soon.

chocolate dipped almond horns
almond horns, chocolate-dipped

***

So, of course I could never leave things well enough alone because I know not everyone can get good almond paste at the corner bodega, I attempted to make them with homemade almond paste. Alas, while my first attempt tasted exactly right, the cookies I made with it flattened out. I have a lot more experimenting to do; until then, storebought almond paste is as reliable as it gets.

Previously

One year ago: Caramelized Oranges with Yogurt and Mint and Potato Pizza, Even Better
Two years ago: Wild Mushroom Pate and Why You Should Always Toast Your Nuts
Three years ago: Three-Bean Chili and Asparagus-Stuffed Eggs
Four years ago: Spinach and Smashed Egg Toasts
Five years ago: Over-The-Top Mushroom Quiche
Six years ago: French Onion Soup
Seven years ago: Baked Kale Chips, Almond Macaroon Torte with Chocolate Frosting and Tangy Spiced Brisket
Eight years ago: Chewy Amaretti Cookies and Artichoke Olive Crostini
Nine years ago: Swiss Easter Rice Tart and Shaker Lemon Pie
Ten years ago: Arugula Ravioli and Mixed Berry Pavlova

And for the other side of the world:
Six Months Ago: Indian-Spiced Cauliflower Soup and Skillet-Baked Pasta with Five Cheeses
1.5 Years Ago: S’More Cupcakes
2.5 Years Ago: The Crispy Egg
3.5 Years Ago: Miso Sweet Potato and Broccoli Bowl
4.5 Years Ago: Spaghetti with Broccoli Cream Pesto


Almond Horns


Can you use marzipan for this? Marzipan is usually a bit sweeter and stiffer than almond paste because it’s intended for rolling out and molding candies. Usually you don’t want to use them interchangeably but I’ve seen so many horn recipes that start with marzipan since I started looking around, I don’t expect that it would be a problem and in fact might be easier to handle (the dough is quite soft with paste). Still, if you can find paste, use it first here.

Traditional Mandelhörnchen are quite large; these are smaller (about 3 to 4 inches across).

Luisa Weiss says in her recipe that she prefers to get chocolate in each bite and not just at the ends; to do so, she simply spreads the chocolate down the back of the cookie instead of dipping the ends. For this, you might find you need a little less chocolate (about 4 ounces) because you won’t need a volume that is dippable.


  • 7 ounces (198 grams) almond paste
  • 1/4 cup (50 grams) granulated sugar
  • 1 large egg white
  • Two pinches of sea salt
  • 1 1/4 cup (130 grams) sliced almonds, blanched are more traditional
  • 6 ounces semi- or bittersweet chocolate, chopped or in chips (about 1 cup)
  • Colored sprinkles (optional, but not really)

Heat oven to 350 degrees F. Line a large baking sheet with parchment paper.

Make cookie dough: Cut, tear or grate paste and place in bowl with the paddle attachment of a stand mixer. (Mine was quite soft, so I just dropped it in in hand-torn chunks.) Add sugar and beat, covering lip of bowl with dishtowel to get bits from flying out, until almond paste cannot be broken up any further, approximately 3 to 5 minutes at a medium-high speed. Add egg white and salt and beat until uniform and creamy. Place sliced almonds in a wide-shallow bowl or plate. Have another bowl with water to get your hands wet.

Form cookies: Wet hands and scoop 1 tablespoon of dough (can use a measuring spoon, a little overfilled is fine) into your palms. It’s going to be very soft and you’re going to think something has gone very wrong; it it has not. Just keep your hands wet and roll it into a 4-ish inch log (I just stretched it across my hand, as you can see in the photo above) and drop it into the bowl of almonds. Wipe your hands dry on a towel (or the almonds stick to your hands, pulling them off the cookie) and roll log through it. Again, it’s quite soft and will seem weird at first but do you best and transfer the soft almond-covered log to the prepared tray and arc it into a horn shape. Press any loose almonds back on. Repeat with remaining dough.

Bake cookies: For 15 minutes, or until almonds on cookies are gently toasted and horns are puffed. Let cool completely.

To finish: Melt chocolate in a small bowl and dip ends of cookies into it, then return to parchment-lined tray to set. Add sprinkles (optional, but of course you want to).

Do ahead: Once chocolate is set, these keep in a tin for a week.


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124 comments on almond horn cookies

  1. This was the recipe I bookmarked in Luisa’s book. So happy to know it’s a keeper.

    I’m a complete marzipan junkie and if it’s got almond paste in it and is sitting in a glass bakery case, it’s the one I’ll choose. For those unsure of being able to find almond paste. I was delighted to find it – discounted! – in a regular grocery store right around the new year. It seemed that management decided almond paste was strictly a Christmastime food. Obviously I bought all of them.

    If you have Soframiz, the new cookbook by Ana Sortun, there are some choice recipes for almond paste baked goods.

  2. JP

    So pretty and look delicious! No, you are correct, that is how it is in Germany…at least in Munich, where I lived. Whenever we go on a vacation to a foreign place, the bakery is the first place we go. Always such a treat to find baked goods we do not usually find in the U.S.A. I would love to make these! Thanks, Deb!

  3. My girlfriend and I are HUGE lovers of everything almond…except marzipan. I think it’s a texture thing, and maybe also that I’ve only ever had marzipan that seemed to be about 20 years old and more decoration than food.

    Anyway, I’m hesitant. I’ve never cooked with almond paste, but I love baking with almond butter. I googled the difference; do you think this recipe would work with butter instead of paste? I can see using this as a way to use up the almost-rock-hard almond butter at the bottom of the jar when it didn’t get mixed properly… or I could hold my breath and try paste. These do look and sound so delicious; how could they not be?

    1. Mei

      No. Almond butter is solely ground up almonds (much like peanut butter), but almond paste is finely ground almonds, sugar, and some stabilizers that’s slightly moldable/malleable. Definitely try the almond paste!

  4. Molly

    The dough seems very similar to traditional Danish almond celebration cake comprised of stacked rings, called kransekage (kransekake in Swedish)

    1. maggiebmm

      These cakes do exist in Denmark, they are known as ‘Nøddehorn’ or ‘Mandelhorn’. And yes, they are essentially almond topped kransekage.

      Deb, what is the general almond/sugar ratio in what you call almond paste?
      I’m pretty sure it’s the same thing which is sold here as ‘marcipan’ (about 2/3 almond to 1/3 sugar), but not 100%.

      1. florapie

        Yes, I’d like to know too. I went to my local Dutch bakery and asked for almond paste. She said their almond paste has egg and spices added, and what I really wanted was marzipan. So that’s what I got. I haven’t made them yet, but even if they end up as a puddle, it will be a delicious puddle!

  5. Jenelle

    Thank you for this recipe! I am OBSESSED with these cookies but I’ve never made them. What brand of almond paste do you recommend?

      1. CR

        I agree too – Odense is a good easily procurable brand. I use it for David Lebovitz’s wonderful almond cake.

        Deb, I’m shocked how easy this recipe is! But then, I’m not. I adore all things almond flavored and Almond Horns from a good local bakery were a necessary part of my pregnancy plan. Way back when. And when I think back and remember, I bet your recipe will replicate them pretty closely. Really, aside from the sliced almonds & chocolate dunk ornamentation, they were just ALL ALMOND PASTE. Not cake-y, cookie-y, bread-y at all. Just that heavenly uber-almond paste-y chew! Thanks for sharing.

    1. Cheryl

      Agree with the tip about grating the almond paste on a box grater. It works great and cuts down on the time needed to combine it with the sugar and the “flying paste” phenomena. Yes, one more thing to wash, but in this case it is worth it!

  6. Lauren

    German bakeries are a great reason to visit. Other reasons are: technology, cleanliness, beauty, ease of transportation, wursts, beer, and spaetzle. (Not necessarily in order of importance!) My heritage called me there, and seeing these cookies it is calling me back ( even louder) this time. Thank you Deb they look great. You need to put Germany on your list. It is an amazingly emotional, and beautiful trip when you have “roots” there.

    1. Eve

      Ahhhh Lauren!!! You Speak “my language” for visiting Germany – Munich especially!! I LOVE your list of ‘reasons’, and “not necessarily in that order!!!” PROST!

  7. Susan

    “… where I worked in high school where almond horn cookies.”

    Double “where” – I think you meant “were” almond cookies?

  8. pepperreed3

    These are on the list! We have an OldeSkool Italian bakery in our town that makes these and they are FANTASTIC. But hey, homemade is better!

    Thanks for including that the homemade almond paste version flattened out; that’s the route I intend to try and the ingredients are on hand. I’ll report back after this weekend to see if I had better luck.

    LMCKEE2013: thanks for that link!

  9. Robin

    Sad, flat sheets of cookie is exactly what happened when I tried to make these from a recipe in Classic German baking! I bought my almond paste at a bulk store – maybe the equivalent of homemade? I drizzled the results with chocolate and cut it into diamonds and they were delicious but … not exactly what I was going for ;). I blamed my poor sweet baking skills but maybe it’s worth trying again!

  10. Charlotte in Toronto

    I was recently gifted a 1 kg roll of marzipan (!). Now I know what I’ll be doing with it. Perfect timing to make these for Easter weekend. 🐰🐥

  11. Michelle

    I was indifferent about almond pastries until I moved to Pittsburgh. I lived down the street from a French bakery and all of my favorites had almond paste (brioche bostock, chocolate almond croissant, some of their tarts). I will definitely give these a try for Easter. Also, I didn’t realize that almond horns were almost pure almond paste. I always assumed it was a sugar cookie with almond extract.

  12. Anastasia

    You are almost right. In Germany, the pubs selling beer on on the corners. In between are the bakeries, cheese shops, sausage shops and umbrella stores (unfortunately it rains a lot there)

  13. Vicki

    Not only are there bakeries everywhere, but Luebeck in the north is home to Niederegger, which specializes in marzipan treats! They have a giant two-story cafe and shop with the most beautiful shaped and painted marzipan treats, and marzipan in chocolate, and marzipan cakes and tortes and cookies … and mandelhoernchen, of course. It’s basically the FAO Schwartz of almond flavored sweets.
    Incidentally, my kids and I watched the end of “Trolls” for the first time yesterday, and Poppy tells everybody that happiness does not come from what you eat. I get it, but, I mean, really. Maybe she’d never seen tiny peaches and grape clusters made out of ground up almonds?

    1. Deanna

      I’m pretty sure Poppy is one of those crazies who only eats to live, and that the kind of crazy I just can’t relate to (and I relate to so many crazies). I say this having never seen Trolls, and in my head, the plot is like the BFG, but with trolls instead of giants.

  14. Julia

    You imagine our bakeries exactly right! All (!) of the bakeries in my city sell Streuselkuchen, Strudel and Mandelhörnchen. And about 15 different breads, 10-15 types of bread rolls and a cake you should make next: Butterkuchen.

  15. Sir Edmund Hillary

    Thinking of bringing these to a Seder. Are they kosher for Passover? (Leaving aside that they’d be prepared by a non-Jew. They’re not that strict.)

    1. Assuming they don’t care if each individual ingredient is certified kosher for Passover, they should be. They don’t have any yeast or wheat flour which is generally what you’d be wanting to avoid. Eggs are pareve so it shouldn’t matter whether it’s a milk or meat meal. (Seders are usually meat.) The only thing I’d be cautious about would be the sprinkles, not sure what’s in those.

        1. sara g

          Lovely idea. But if your hosts are strictly kosher for Passover, the cookies would have to be made with utensils that are also kosher for Passover. Maybe check with them first.

          1. Karlie

            I think you’d be OK if you poured boiling water over all the utensils, pans, bowls, etc. used to make it right? Boiling water is considered a way to cleanse all chametz from kitchen counters at least, by most Rabbis.

            1. Panya

              The oven baked in would need to be kashered as well, if they’re strict about keeping kosher.

              That said, it depends on the family. *I’m* not that strict, and don’t even kasher my own stuff for Pesach.

  16. Hello there, I am German and I still live here.-) and I eat a lot of these Mandelhörnchen and everything else with marzipan. If I make them myself I would just use marzipan, I never heard of almond paste and marzipan is a more natural ingredient as there was stabilizers mentioned that are in the almond paste.
    BR, Kali

    1. Amy Mintzer

      You can find commercial almond paste and marzipan with and without stabilizers. I concur with your desire to stick with “natural” products, but stabilizers (and food additives generally) are not necessarily “unnatural.” Pectin, carrageenan, even starch are all common stabilizers.

  17. Kate

    (I once tried homemade almond paste and had a similar outcome.)
    I blend the sugar and almond paste together with my pastry cutter

  18. eg

    Last summer I started stopping in at the Hungarian Pastry Shop every Friday night for an almond crescent and an iced coffee. Theirs are huge and delightful and now having this recipe is very dangerous because it isn’t limited to summer Fridays and also includes chocolate.

  19. Deanna

    I’ve never made almond horns, but I’ve pondered this question since I had my first almond horn at Trader Joe’s and wondered why it wasn’t double chocoalte. Do you think it would be possible to add in cocoa powder to the dough without effecting the texture (I’ll be using marzipan because I cannot for the life of me find almond paste and shipping to New Zealand is too absurdly expensive to order it from afar)?

  20. Sarah P

    Right up my alley- can’t wait!

    Also want to say thanks for bringing “Classic German Baking” to our attention. I got it for my (German but 30+ yrs in Canada) mother for her birthday and she and my (half-German) father flipped over it. They have both made a few things from the book to rave results. I plan to get myself a copy soon too. I will send them this post with a hint ;)

  21. I love Mandelhörnchen! You should try to make Zimtsterne (Cinnamon Stars; but really you can make them any shape; I do). They are all made of ground almond. These are my favorite Christmas cookies. I made one of the recipe variation from a German magazine (forgive my unprofessional blog look( working on something a little more attractive atm), but I figured the link could still be of interest for you if you like anything almond/marzipan based): https://howlskitchen.wordpress.com/2015/12/11/71/
    Thanks for this wonderful blog as well. I’ve been checking in for years now (a German friend of mine mention it a few years back!).

  22. sooz

    Ah! You bring my mother’s cookies back to me! I think I might need to make these for Easter in honor of her amazing ways to celebrate each holiday when she was with us. Thanks, Deb!

  23. Jane M

    These cookies seem Passover approved. I may try baking these over the weekend – to make sure they look like yours before taking them to a sedar. I love almonds. Chocolate and sprinkles as well. I have a gigantic Restaurant Depot size sprinkle container.

  24. JN

    Have you tried the Swedish biskvi? Almond paste macaroon base, chocolate buttercream, dipped in dark chocolate. One of my favorites!

  25. Heide

    For me growing up in NY, near to the German shop, they were sold also in our local Italian bakery right next to the mini cannoli. Thank you for a new version to try- and they do look perfect! And an added thanks for citing it in grammes.

  26. Nikki

    It’s so nice to see you posting those german sweets :)
    As many wrote before, you are pretty much right with your picture of german bakeries.
    Ahh, now I’m getting homesick ;)
    Best regards from Norway!

  27. tressaeaton

    I have had similar flattened results with homemade almond paste with other cookie recipes. Would love to know if you work out a homemade version that works!

  28. Joyce S.

    Deb, I have found that the brands of almond paste differ, sometimes hugely, in how “wet” they are. I make adjustments with the amount of egg white
    and use powdered sugar instead of granulated. I usually shortcut these and
    just make round balls, rolled in the almonds and drizzle the chocolate. I know, lazy, and then they aren’t horns, but they taste good!

  29. Janet

    Funny, I nearly made these two days ago (before your post) but used the almond paste I had to make almond shortbread instead. Guess I’ll have to go buy more paste.

  30. Susie

    Oh, dear lord. I wasn’t going to make macaroons for my Seder; I have my grandmother’s good-enough-but-the-point-is-it’s-what-I-grew-up-with cake, and that Marcy Goldman matzoh crack (David Lebovitz version) and surely that is enough? I guess not. Thank you many times over; I love these things to death and never dreamed of making them.

  31. Robin

    Do you think this can be doubled or to much for the mixer to handle at once. Need to make a double batch to being for passover and just curious if you think it would work or if better off making two separate batches.
    Thanks for the perfect timing of this recipe!!

  32. Toni

    We buy these from our local Italian bakery – Sal & Dom’s in the Bronx (there are several sitting on my kitchen counter right now that were purchased yesterday.) They make them as horns, but also as flat oval-shapes, with either raspberry or apricot jam in a well down the center. Plus, they still have dark chocolate on both ends!

  33. Mary Keltner

    Hi! This recipe looks heavenly, and I can’t wait to try, as my family loves anything with almond paste. Thought I would mention that if this is used for Passover the almond paste must be kosher for passover. Hard to find, trust me. In the past I made my own almond paste, and then discovered that the American Almond company in Brooklyn made a large commercial size that was kosher for Passover. I think that year it was $60 with shipping. I never used all of it, but what a convenience! However, I recently was told that our kosher grocery store in Maryland carried smaller home use size almond paste in their section of kosher for Passover foods. Worth checking for in your local kosher mart, or looking on the American Almond company website.

  34. Jennifer C

    I saw this post in the parking lot of Wegman’s (Maryland)–I was looking up your potato kugel recipe–and added almond paste to my shopping list. It was not easy to find at first; Wegman’s had it on a low shelf in the baking aisle, just above cans of pumpkin pie filling. But they do carry two brands of the paste: Odense and Solo, as well as Odense marzipan. I compared ingredients and both Odense products have almost identical lists: almonds, sugar, glucose syrup (wheat starch) and water. I can’t wait to make these! The paste lists almonds (45%) first, then sugar. Marzipan lists sugar first, then almonds (28%). Interestingly, the marzipan was .30 cheaper than the paste. (Me, get caught up in minute details? Why would you ever think that?!?)

  35. These look great. Right now we are busy baking Easter cookies, but after the holidays I am definitely going to give these a try. Thanks for sharing! Happy Passover :)

  36. Ulrike

    One of my fond-est childhood memorys are these, since my grandma brought them every tuesday for our coffee break!
    Try to glaze them with apricot jam before dipping them in chocolate – thats how they re made in berlin :)
    Best wishes

  37. Pam Pickering

    Made these today because every time I go to Solvang, I get almond horns from one of the wonderful bakeries in town. These were super easy to make and completely delicious. These cookies will be in my repertoire for sure!!!

  38. Sonja

    I make my own almond paste every Christmas…. Is a Dutch thing…. But I always overestimate how much I will actually use and throw a pile in the freezer which leads me to discover the left overs from the year before that I didn’t use up the way I intended. What was your home made almond paste made of? Mine has 3c ground almonds, 3c sugar 3 eggs, and lemon juice. Any tips on what I can do to keep it from melting?

  39. Johanne Rosenthal

    Oh the toasty good ness of these. I just made them and the taste and smell are driving me mad. I must go and have another. -Thank you Hanne

  40. Rachael

    Just made these!!! I ran into a little trouble with mixing the almond paste with the sugar in the stand mixer. Seemed to make it into a paste no matter how high I would set it. Ultimately I just added the egg white and salt and continued with the recipe. They turned out great so I don’t think it really matters but in case anyone else runs into that situation I would recommend forging ahead. So excited to bring them to Seder tomorrow night!!!

  41. Robin

    So, I actually thought this was going to be my first “Deb” recipe that failed. But I stuck with it and here is what I learned.

    1) I tried to double the recipe and well that worked but not at first. I had to do the almond paste and sugar in two batches. My kitchen aide is a smaller one I think 4.5 qt. once the sugar and almond paste were combined I could combine the doubled paste and sugar to my mixer and add in the eggs and proceed.

    2) I had massive issues rolling out the dough. It kept getting to thin and breaking and I couldn’t roll it in the almonds. After a few attempts and ready to give up I started rolling them into about two inch thick logs a little smaller than the width of my palm. Then I placed it in the almonds wiped my hands dry and rolled out in the almonds until about the four inches. It kept the logs even thickness and was super easy to roll and transfer to the cookie sheet. I have not dipped them in chocolate yet but did taste one and they are really good. Hope this helps others.

  42. Rian

    How would marzipan be as a crust for a lemon tart? I promised to take one for Easter and I am wondering… thank you…<>

  43. Lara

    aaaahh these will go into the folder of 2017 Christmas cookies. I try to be strict with myself and not bake too many goodies the rest of the year :) and btw, of course you are completely right with your picture of Germany. we do love ourselves some tasty baked stuff… btw, have you ever tried Bethmännchen? they are made from marzipan, rose water, ground almonds and egg yolk (perfect opportunity to use the leftover yolk from this recipe, don’t you think?) and are decorated with almond halfs. I think you would love them, too.

  44. KeliM

    Wow! This is the recipe for pignolis! Okay, well almost. Switch the almonds for pine nuts and you have pignolis. It’s also almost the recipe for kransekake! Plenty for almond lovers!

  45. Susie

    I only have a hand mixer. Usually that’s not really a problem, but here it was pretty challenging — no automatic turning, no paddle. And yes those pieces went flying. I ended up just kneading in the sugar with my hands and then added the egg white with the mixer. I really appreciated your “will seem weird at first but do your best” instruction, because it sure did seem weird. They just came out of the oven and look great

    1. Hana

      Hmm, you know that they (the people in Europe and those that migrated to US and other places)made these before there were any mixers and blenders. Weird maybe, but our ancestors did manage.
      Enjoy 😊

      1. CR

        Hana – Of course, you’re right! Doing it the old-fashioned way will be a good arm workout. Now that NYC weather has finally warmed up, and I’m wearing a tee shirt, I have Michelle Obama triceps goals. Oh how I miss her beautiful triceps. PLUS everything else.

    2. CR

      Deb – I don’t have a standing mixer either. Thanks for outlining how it went (flying)with the hand mixer, Susie. What do you guys think about using a food processor to combine the almond paste, sugar & egg white?

        1. CR

          Yes – thank you for the link, Laura W.! David Lebovitz’s Almond Cake recipe, which I mentioned in a previous comment, also instructs one to use the food processor to mix up almond paste. It takes a village, right? :o)

      1. Hannah M

        I made these with a food processor yesterday and it worked just fine! Just had to watch out for the blades in scooping out spoonfuls of dough.

    3. deb

      Sorry for the delay on this. Another time-tested method for using almond paste is to grate it on the large holes of a box grater. This is in fact what she recommends in the book, I just found the stand mixer simpler. It doesn’t sound like everyone agrees; I’ll add this to the recipe.

  46. Ren

    If you want to know how to make almond paste, get the book Chocolates & Confections by Peter P. Greweling. Hope this saves you some research.

  47. Katy

    Like gazelle horns in North Africa! Only they’re rolled in powdered sugar, dipped in orange blossom or rose water, dipped in powdered sugar, and repeat. Forms a delicious crust of powdered sugar around the whole cookie.

  48. Heide

    Don’t worry, there are indeed bakeries on every corner in Germany that sell Mandelhörnchen. And a few other noteworthy treats. :)

  49. wisechild2

    I could not get the almond paste to break up completely in the mixer. I added the egg white and was happy to see that it then dissolved completely. Phew.

    And oh, were they delicious!

  50. These cookies seem Passover approved. I may try baking these over the weekend – to make sure they look like yours before taking them to a sedar. I love almonds. Chocolate and sprinkles as well. I have a gigantic Restaurant Depot size sprinkle container.

  51. Victoria

    No that’s pretty much Germany. I could look out my window and see school children of all ages swing in to the bakerei on their way home from school and emerge with huge soft pretzels, almond horns like these, elephant ears, or a dozen other choices.

  52. Kiera Quinlan

    You always have such perfect light in your photos! Do you just have a ton of great natural light in your kitchen or do you use a light bar for your photos?

    1. deb

      Thanks. I just shoot during the daytime (when I’m working). The light is pretty good but I brighten if needed in editing (and it’s usually needed).

  53. Boynton Babe

    My vegan, gluten free nephew will be visiting soon. Any specifc vegan egg substitute or chocolate recommended so I can make these cookies for him? Any suggestions on doubling the recipe? Thanks Deb!

    1. deb

      Flax eggs work in some recipes, but I’m not sure I’d trust it here. With so few ingredients, the egg white is more instrumental than it might be in other recipes.

  54. Lynn

    Just made them this morning. I made them in the food processor which was so easy from grinding the almond paste to combining the ingredients. I got exactly 11 cookies by using my small 1Tbl cookie scoop to portion them out. All dipped AND SPRINKLED…(“optional, but of course I wanted to”). Now to leave them alone until tomorrow!!!

  55. Robin

    Almond paste turns out to be very hard to get around here unless it’s Christmas, so I’m making my own from a recipe that calls for 1 1/2 C ground almonds, 1 1/2 C confectioner’s sugar, 1-2 teaspoons almond extract and one egg white. It came together pretty well when I mixed it by hand and kneaded it a little. Also it is delicious. Here’s hoping it makes a good batch of cookies.

  56. Michele

    Made this this morning and all but one (which is currently in the freezer as a test) are now eaten. By three people. I found this to be an easy recipe and figure if anyone had a problem it could have been due to differences in brands of almond paste.. I found “solo” brand at our larger-chain supermarket and it resulted in a very workable dough. I did need to use the suggested towel trick to prevent almond paste bits from flying while mixing and can understand why people thought to use a food processor (though it wasn’t a huge deal to stay with the mixer for a few minutes). End result was pretty, fancy, and very yummy!

    1. Michele

      Just to add I used a 50 cookie scoop resulting in 11-ish cookies and I can’t believe these were ever made without sprinkles.

  57. Andrea S.

    I’ve made these twice already and they were so easy and delicious! I got rave reviews from the few select folks I shared with. I ended up just drizzling chocolate on the second batch, but still did the sprinkles (obviously)! Thank you again, Deb!!

  58. Emily

    I just made these with marzipan–all I could find at the store I went to. They’re tasty but flat and very sticky. :( I even refrigerated the dough before shaping it into cookies, but by the time they were on the baking sheet they were so, so soft. I don’t have a stand mixer so used a hand mixer which didn’t really work for mixing marzipan and sugar, but all was fine once I added the egg white. I really love the idea of these cookies and they’re pretty quick and simple. I will have to look harder for almond paste in the hopes that that will make them turn out as real cookies rather than melted puddles of marzipan!

    1. Maja

      Refridgerating won’t make much difference as the dough doesn’t contain any fat that could harden when cold. Maybe using a bit less egg white might help?

  59. Kristina

    These were fairly easy to make (the dough IS weird, but once you get into the swing of things it’s manageable) and delicious. I dipped the ends and coated the backs with chocolate. Chewy, crunchy almond heaven.

  60. Lovely photos and recipe. I thought I’d share some knowledge I have about almond paste and marzipan from years of working with it. There is not US Standard of Identity for almond paste and marzipan in the US but there are some conventions. In the US, products called almond paste are made from more than 50% by weight almonds, sugar and possible flavorings. It is meant for use as an ingredient in cookie dough, cake batter and to make marzipan, a finished confection. Marzipan is usually made with 50% or less almonds, as little as 30%, sugar some of which is liquid sugar and flavorings. It is soft and pliable ready to use for sculpting small figures and for rolling to cover cakes, a more flavorful version of fondant. Because of the liquid sugar, marzipan is not idea for making almond horns or Italian macaroons. The batter might be too soft and will spread and flatten.

    One trick professional bakers use is to add the egg whites a little at a time just until the paste is soft and pliable, depending on the requirements of their recipes.

    As for additives, there are natural almond paste and marzipan products sold in the US. Almond paste isn’t more natural than marzipan. It just depends on who is making it.

  61. Michelle

    I made these for Easter. They were super easy, although the dough was a little weird to work with. My family LOOOOVED them!! Really, really loved them. But everyone agreed that the chocolate was unnecessary.

  62. Desiree

    These Mandelhörnchen remind me of my childhood. When I was little every bakery had them here in Germany. These days they seem to diasappear in the bakeries here. If you ever come to visit Germany you might try to find Mandelhörnchen in independent bakeries on the contryside or in smaller towns. The bakeries in bigger cities are mostly chains which usually don’t have them. As already mentioned in the comments the city of Lübeck in Northern Germany in “the” German marzipan town with its big Niederegger store. Anyway Northern Germany with its beautiful beaches and islands is nice to visit and the cafés up there are very famous for their “Torte”.

  63. These look divine. Almond is always one of those flavours that I find myself craving regularly, but my concern would be that several of these beauties would get snaffled down quicker than I could let them cool…

  64. the prodigal bun

    Ahhhh, how did I miss these before?! I’m a sucker for anything with almond paste. We make our own in class sometimes, and it seems to work ok, but there is a slight difference in texture. I wonder if processing it more would make a difference? Hmm…

  65. Yvonne

    I made these cookies for a gluten-free party, and they were a big hit! Check the label on your sprinkles, though – I couldn’t use the ones I bought, because they were made in a facility that processes wheat.

  66. RA McMurray

    I made these last night. They were a little time-consuming and messy, but tasted good. At my husband’s request, we went the dip-the-whole-bottom-of-the-cookie in chocolate route. Nice texture, crunchy outside and softer inside. A success!