Almond Horns Christmas German Cookies (Print Version)
# Ingredients:
→ Dough
01 -
7-ounce (200g) pack of almond paste or 1/2 batch homemade almond paste
02 -
1 cup (100 grams) blanched almond flour
03 -
1 1/2 teaspoons vanilla extract
04 -
1/2 teaspoon almond extract
05 -
1 cup (100 grams) powdered sugar
06 -
1 large (32 grams) egg white
07 -
1/4 teaspoon salt
→ Coating
08 -
1 large (32 grams) egg white
09 -
1 cup (100 grams) sliced almonds
→ Chocolate Dip
10 -
2/3 cup (113 grams) chopped semi-sweet chocolate
11 -
1 teaspoon coconut oil
# Instructions:
01 -
Preheat the oven to 175°C and line a baking sheet with parchment paper.
02 -
Break almond paste into 5cm chunks and place in food processor with remaining dough ingredients. Pulse until a sticky but workable dough forms.
03 -
Break almond paste into 5cm chunks and place in a large mixing bowl with all dough ingredients. Combine using a hand mixer or by hand until a sticky but workable dough forms.
04 -
Place sliced almonds in a small bowl large enough to dip dough logs.
05 -
Form approximately 4cm (24-gram) balls and roll each into a small log.
06 -
Beat egg white lightly with a fork and brush over each cookie log. Dip into sliced almonds to coat.
07 -
Shape each coated log into a crescent. Place on prepared baking sheet, allowing 5cm between cookies as they will expand during baking.
08 -
Bake for 14-15 minutes until lightly browned around the edges.
09 -
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a cooling rack to cool completely.
10 -
Combine melted chocolate and coconut oil in a small bowl, stirring until smooth.
11 -
Dip both ends of each cooled cookie in the chocolate mixture. Place on parchment-lined sheet.
12 -
Refrigerate cookies for approximately 30 minutes until chocolate has completely hardened.
13 -
Once chocolate has set, store in an airtight container for up to 2-3 weeks, or freeze for up to several months.
# Notes:
01 -
These traditional German almond horns (Mandelhörnchen) are perfect for Christmas cookie exchanges.
02 -
The dough will be sticky but becomes easier to work with using slightly dampened hands.
03 -
For dairy-free version, ensure you use dairy-free chocolate chips.