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Mandelhörnchen (almond horns)


Makes: 22-24
timePrep time: 1 hr
timeTotal time:
Mandelhörnchen (almond horns)
Recipe photograph by Andrew Burton

Mandelhörnchen (almond horns)

A German seasonal classic, these chewy marzipan biscuits dipped in dark chocolate are perfect with a cup of coffee

Makes: 22-24
timePrep time: 1 hr
timeTotal time:

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Nutritional information (per serving)
Calories
173Kcal
Fat
11gr
Saturates
2gr
Carbs
13gr
Sugars
13gr
Fibre
1gr
Protein
5gr
Salt
0gr

Lucy Jessop

Lucy Jessop

Lucy, our former Food Editor creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!
See more of Lucy Jessop’s recipes
Lucy Jessop

Lucy Jessop

Lucy, our former Food Editor creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!
See more of Lucy Jessop’s recipes

Ingredients

  • 1⁄2 x 454g pack natural white marzipan*
  • 200g ground almonds
  • 100g icing sugar
  • ½ tsp concentrated almond extract (we used Nielsen Massey)
  • 2 tsp lemon juice
  • 2 egg whites
  • 100g pistachios, finely chopped, or flaked almonds
  • 100g dark chocolate* (about 70% cocoa solids), chopped

Step by step

Get ahead
These keep for up to 3 weeks in an airtight container, in a cool place.
  1. Tear the marzipan into pieces; add to the bowl of a food processor with the ground almonds, icing sugar, almond extract and lemon juice. In a bowl, whisk one of the egg whites to soft peaks and add to the processor. Pulse a few times until the dough comes almost together (be careful not to overmix here), then scrape out onto a clean surface and knead briefly to make a tacky dough.
  2. Remove a 25g chunk of dough and shape it into a ball, then roll on a surface to create a sausage shape, around 12-14cm long, tapering each end to make them slimmer than the centre. Repeat with the rest of the dough. Transfer to a tray lined with baking paper. Keep the dough and the horns loosely covered while you work to prevent them from drying out.
  3. Spread the chopped pistachios or flaked almonds out on a plate. In a shallow bowl, beat the remaining egg white with a fork until frothy, then taking each marzipan roll in turn, brush lightly all over with egg white and roll gently in the nuts to coat. Bend at each end to create a crescent horn shape. Return to the baking tray and repeat with the remainder.
  4. Chill for at least 30 minutes. Preheat the oven to 160°C, fan 140°C, gas 3. Bake for 15-20 minutes until the ends begin to turn golden – don’t allow them to get too dark.
  5. Cool on the tray for 10 minutes then transfer to a wire rack.
  6. When cool, melt the chocolate in a heatproof bowl set over a pan of barely simmering water. Use a teaspoon to coat each end of the biscuit in the melted chocolate, allowing the excess to drip off. Place on a lined tray and repeat with the remainder.
  7. Set aside in a cool place for the chocolate to set and harden. Once set, pack into cellophane or paper bags, small tins or jars for gifting. Write festive wishes on a card and tie with ribbon.

    *Use dairy-free chocolate, and check your marzipan is gluten-free, if required.
    Tip
    For a more traditional finish, roll in flaked almonds rather than pistachios before baking.

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