Mandelhrnchen (German Almond Horns)
These German Almond Horns are elegant, flavorful, and easy to make! Enjoy the rich taste of marzipan and almonds in a beautiful crescent-shaped pastry.
Equipment
- Mixing Bowl
- Whisk
- Baking Sheet
- Parchment Paper
- Cookie Scoop
- Oven
Ingredients
- 8 ounces marzipan
- 1 cup blanched finely ground almond flour
- 1 cup powdered sugar sifted
- 1 egg white
- 1/2 teaspoon quality almond extract
- 2 teaspoons fresh lemon juice
- 1 egg white for brushing
- 1 cup sliced almonds for coating
Instructions
- Preheat your oven to 350°F (175°C) to ensure even baking and perfect golden color.
- Line a baking sheet with parchment paper to prevent sticking and ease cleanup.
- In a mixing bowl, break up the marzipan into smaller pieces. Add almond flour, powdered sugar, egg white, almond extract, and lemon juice. Mix until well combined and slightly sticky.
- Using a cookie scoop, portion the mixture and shape each into a crescent horn shape. Place on the prepared baking sheet with space between.
- Lightly whisk the additional egg white in a small bowl. Brush each almond horn with the egg white glaze.
- Sprinkle sliced almonds generously over the egg-washed horns, pressing slightly to adhere.
- Bake in the preheated oven for 15-20 minutes until lightly golden. Watch carefully to avoid overbaking.
- Remove from oven and cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely before serving.
Notes
- Store Mandelhrnchen in an airtight container at room temperature for up to one week or refrigerate for longer freshness.
- If dough is too sticky, add a little more almond flour carefully to maintain flavor and texture.
- For a twist, try drizzling melted chocolate over cooled almond horns before serving.