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German almond horn cookies have been a go-to staple in my family for as long as I can remember, especially during the holidays. Shaped into cute little crescents, they're chewy thanks to almond paste, have a nice almond crunch, and that chocolate dip at the end just takes everything up a notch.
I have special memories of baking these treats with my grandma during snowy winter days. The smell of toasted almonds always filled her house, and every time I make these, it brings all those good times right back.
Irresistible Ingredients
- Coconut oil: Melts into the chocolate making it silky smooth for dipping, plus gives a little shine when the chocolate sets.
- Sliced almonds: These coat the outside for that signature crunch. Try toasting them just a bit for extra flavor.
- Vanilla and almond extracts: These bring in extra flavor. Use real extracts if you can for the best taste.
- Almond paste: Packs in tons of marzipan flavor and makes the cookies chewy. Pick a brand loaded with almonds, at least 60% if you can.
- Egg whites: Keep everything sticking together. Use room temperature so they mix well.
- Blanched almond flour: Holds the cookies together and makes them naturally gluten free if you use the fine stuff.
- Semisweet chocolate: Dip the cookie ends in this. Good quality chocolate will really make a difference.
- Powdered sugar: This makes them sweet and light. Sift it if it’s clumpy so your dough is smooth.
Easy Steps to Make
- Bake 'em:
- Slide the tray into a hot 350°F oven and bake for 14 to 15 minutes. You want light golden edges, but keep the centers pale for that perfect texture.
- Shape the crescents:
- Take each log and gently bend it into a crescent before laying it, spaced out, on your lined sheet. Keep them a couple of inches apart so they don’t spread into each other as they bake.
- Roll in almonds:
- Whip an egg white just till combined. Brush it onto the logs, then roll each one in sliced almonds. Press lightly so they really stick.
- Get the dough ready:
- Chop up the almond paste into small bits so your food processor doesn’t get stuck. Add your other dough ingredients, then pulse until everything’s just mixed. If it feels too dry, add a drop of water. If too sticky, throw in some more almond flour. It should stick together easily.
- Shape your cookies:
- Scoop out pieces of dough around 24 grams each—about 1.5 inches if you don’t have a scale. Roll them into little logs about 3 inches long with your hands.
Almond paste is the real VIP in this batch. My grandma always went for the good stuff, and after trying different kinds, I get it. You just can’t fake that deep almond flavor with anything else.
Insider Secret for the Right Bite
Balance is everything—chewy in the center, a little crisp outside. If you bake them too long, they're dry. Too short, and they’re mushy. Watch your oven once you hit the last couple of minutes. Aim for a soft golden edge, but keep them pale on top. Let them sit on the baking sheet for five minutes before moving them so their texture settles in perfectly.
Whip Up Almond Paste Yourself
Store-bought almond paste works, but making your own gives you an edge. Toss 1½ cups blanched almonds and 1½ cups powdered sugar in a processor, run it till fine. Add 1 egg white, half a teaspoon of almond extract, and two tablespoons of honey, blend into a thick paste. That’ll cover a whole batch, and you can keep extras in the fridge up to two weeks. The fresh stuff is honestly next level and people notice the difference.
Serving Up and Gifting Ideas
They look gorgeous with holiday cookies on a platter. Try serving with an espresso or a glass of sweet wine. The almond taste goes great with coffee or tea too. To give as gifts, stack them in fancy tins with parchment in between so they don’t stick. They’ll keep their fresh taste for ages, which makes them perfect for sending to friends and family far away.
These almond horns are a real festive treat. Anyone you share with will love them—happy baking!
Foire aux questions sur la recette
- → Can I make these almond horns without a food processor?
Sure thing! Break up the almond paste in a mixing bowl, toss in the rest of the dough stuff, and mix everything up with your hands or a hand mixer. It’ll get sticky, but it’ll come together.
- → How long do German almond horns stay fresh?
Pop them in an airtight container at room temp and they're good for 2-3 weeks. Want to keep them longer? Freeze them and pull out when needed.
- → What is almond paste and can I make it at home?
Almond paste is just ground almonds mixed with sugar. You can buy it in a 7-ounce pack or make your own. For homemade, just use half a batch if you’re swapping it in.
- → Can I make these cookies dairy-free?
Definitely. Use dairy-free chocolate like Enjoy Life brand for dipping, and double-check the rest of your ingredients for dairy-free options. That’s all you need to do!
- → Why are my almond horns spreading too much during baking?
If your cookies go flat in the oven, the dough might be too warm or a bit too wet. Chill your shaped cookies for 15 to 30 minutes before baking, and watch the egg white—too much can make them spread.
- → What's the purpose of the coconut oil in the chocolate dip?
Coconut oil thins the chocolate, so it's easier to dip. It also makes the chocolate glossy and stops it from getting too hard once it sets up.