The Insufficient Kitchen

Mandelhornchen (Chocolate-Dipped Almond crescents)

From Luisa Weiss’s Classic German Baking

yield: 8-10 cookies

Prep time: about 15 minutes baking time, with additional cooling time before dipping cookies in melted chocolate

One 7-ounce tube almond paste (not marzipan), cut or torn into small pieces

1/4 cup sugar

1 egg white

1 cup almonds, ideally blanched and sliced (see notes)

3 1/2 ounces bittersweet chocolate, chopped


You will need a stand or hand mixer to bake mandelhornchen.

Preheat the oven to 350F.

Line a baking sheet with parchment paper.

If your almonds are not sliced and blanched, prepare them now. (Instructions below.) Either way, once almonds are ready, place them in a bowl.

Place the almond paste, sugar, and egg white in a mixing bowl. Using the paddle attachment, mix until ingredients are fully blended and creamy. This will happen quickly.

Have a bowl of cold water near you, along with the almonds and the baking sheet.

Dampen your hands with water, then pick up a small piece of the almond dough. Form a 4-inch log shape. Roll the almond log in the nuts, coating them as best as you can. Transfer the nut-coated dough to the baking sheet, shaping it into a crescent. Repeat until the dough is used up. You should get 8-10 pieces.

Bake the cookies about 15 minutes, until lightly browned and puffed. The mandelhornchen will also smell done (i.e., irresistible).

Place tray on a rack. Allow to cool completely.

Once the cookies are cool, melt the chocolate over low heat or in the microwave.

Before dipping your cookies in chocolate, be sure to save your baking parchment from baking cookies or tear off a fresh sheet.

Turn the cookies over. Using a pastry brush, gently paint a thin layer of chocolate across the bottom of each mandelhornchen. Dip ends of each cookie in chocolate, if desired. Allow cookies to dry, chocolate side down, before storing in an airtight tin up to one week.

Notes: To blanch almonds, pour boiling water over them and allow to sit ten minutes. Their skins will slip off easily with a clean dishtowel or by hand. I then chopped whole almonds with a chef’s knife.

Bittersweet chocolate is sold in 4-ounce bars in the United States. Resist the urge to melt the entire four ounces, or you’ll have leftover melted chocolate. I speak from experience.

Weiss notes she’s used inexpensive chocolate from the corner shop to bake mandelhornchen and gotten good results. I used Ghirardelli Bittersweet 72% cacao, which is my go-to for baking.

Cookies will keep in an airtight tin up to one week. If you can keep them around that long. Good luck.

The Insufficient Kitchen © 2015