German Almond Horns

This German almond horn cookie recipe has been my family's holiday tradition for generations. These delicate, crescent-shaped treats combine the rich flavor of almond paste with a satisfying crunch from sliced almonds and a decadent chocolate finish that makes them impossible to resist.

I first made these cookies with my grandmother during a snowy December afternoon. The heavenly aroma of almonds filled her kitchen, and now whenever I bake them, those cherished memories come flooding back.

Ingredients

• Almond paste: Provides the distinctive marzipan flavor and chewy texture that makes these cookies special. Look for brands with at least 60% almonds for authentic taste.
• Blanched almond flour: Adds structure while keeping the cookies naturally gluten free. Select finely ground varieties for the best texture.
• Vanilla and almond extracts: Create depth of flavor. Pure extracts, rather than imitation, will give you the most authentic taste.
• Powdered sugar: Sweetens while keeping the texture tender. Sift if lumpy for the smoothest results.
• Egg whites: Act as the binder that holds everything together. Room temperature whites incorporate more easily.
• Sliced almonds: Create the signature crunchy coating. Toast them lightly beforehand for enhanced flavor.
• Semisweet chocolate: For dipping the ends provides the perfect flavor contrast. Choose high quality for the best results.
• Coconut oil: Helps thin the chocolate for smooth dipping and adds a subtle sheen when hardened.

Step-by-Step Instructions

Prepare the dough:

Break the almond paste into rough chunks about 2 inches in size. This helps prevent your food processor from struggling with the dense paste. Add all remaining dough ingredients and pulse until thoroughly combined. The dough will be slightly sticky but should hold together when pressed. If too dry, add a few drops of water. If too wet, add a small amount of almond flour.

Shape the cookies:

Portion the dough into 1.5-inch balls weighing approximately 24 grams each for consistent baking. Roll each ball into a small log using the palms of your hands on a clean surface. The logs should be about 3 inches long and evenly shaped throughout.

Coat with almonds:

Lightly beat an egg white in a small bowl until just broken up but not foamy. Using a pastry brush, coat each log completely with egg white to help the almonds adhere. Roll the coated logs in sliced almonds, pressing gently to ensure good coverage on all sides.

Form crescents:

Curve each almond-coated log into a crescent shape, placing them about 2 inches apart on your parchment-lined baking sheet. The cookies will expand during baking, so adequate spacing prevents them from touching. Ensure the curve is gentle and even for that classic horn shape.

Bake to perfection:

Place the cookies in a preheated 350°F oven for exactly 14-15 minutes. Look for a light golden brown color around the edges and on the bottom. The centers should remain somewhat pale to ensure the signature chewy texture inside while the outside becomes crisp.

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The almond paste is truly the star ingredient in these cookies. My grandmother insisted on using only the highest quality almond paste, and after years of baking these cookies, I completely understand why. The pure almond flavor creates a depth that simply cannot be achieved with substitutes.

The Secret to Perfect Texture

The key to these almond horns is achieving that perfect contrast between the chewy interior and slightly crisp exterior. Overbaking will result in dry cookies, while underbaking makes them too soft. Watch carefully during the last few minutes of baking. The cookies should have just a hint of golden color at the edges while remaining pale in the center. Allow them to cool completely on the baking sheet for five minutes before transferring to a cooling rack. This resting period allows the texture to set properly.

Making Homemade Almond Paste

While store-bought almond paste works wonderfully, homemade almond paste elevates these cookies to another level. To make your own, blend 1½ cups blanched almonds with 1½ cups powdered sugar in a food processor until finely ground. Add 1 egg white, ½ teaspoon almond extract, and 2 tablespoons honey. Process until a thick paste forms. This will yield enough for one batch of cookies and can be made up to two weeks in advance when stored in the refrigerator. The freshness of homemade paste creates an unmatched flavor that your guests will definitely notice.

Serving and Gifting

These elegant cookies make a stunning addition to any holiday cookie platter. For a special presentation, serve them alongside espresso or a glass of sweet dessert wine like Vin Santo or Moscato d'Asti. The almond flavor pairs beautifully with coffee or tea as well. For gifting, arrange cooled cookies in decorative tins with parchment paper between layers to prevent sticking. They retain their freshness remarkably well, making them perfect for shipping to distant loved ones during the holiday season.

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These almond horns are a true holiday delight, sure to impress anyone lucky enough to taste them. Enjoy baking and sharing these treats!

Frequently Asked Questions

→ Can I make these almond horns without a food processor?

Yes, you can make them without a food processor. Simply break the almond paste into chunks, combine with other dough ingredients in a large mixing bowl, and mix using either a hand mixer or your hands until well combined. The dough will be sticky but workable.

→ How long do German almond horns stay fresh?

German almond horns will stay fresh for 2-3 weeks when stored in an airtight container at room temperature. For longer storage, they can be frozen for several months.

→ What is almond paste and can I make it at home?

Almond paste is a mixture of ground almonds and sugar. According to the recipe, you can use either store-bought almond paste (7-ounce pack) or homemade almond paste. The recipe mentions you can use half a batch of homemade almond paste as an alternative.

→ Can I make these cookies dairy-free?

Yes, these cookies can be made dairy-free. The recipe already suggests using Enjoy Life chocolate chips for the chocolate dipping, which are dairy-free. Just ensure all other ingredients you use are also dairy-free.

→ Why are my almond horns spreading too much during baking?

If your almond horns are spreading too much during baking, your dough might be too warm or wet. Try chilling the shaped cookies for 15-30 minutes before baking. Also, make sure you're using the correct amount of egg white, as too much liquid can cause spreading.

→ What's the purpose of the coconut oil in the chocolate dip?

The coconut oil helps thin the melted chocolate slightly, making it easier to dip the cookies. It also helps the chocolate set with a slight shine and prevents it from becoming too brittle when hardened.