Chocolate Dipped Almond Horn Cookies

What could be better than a batch of chocolate-dipped almond horn cookies? Absolutely nothing.

If you loved my German almond horns, try these amaretti cookies, lemon ricotta budino cake, and dipped sugar cookie sticks.

Why You’ll Love It

Easy to make: Even if you’re new to baking, these absolutely delicious chocolate-dipped almond horns are a snap to prepare.
Artisanal look: This is your chance to make something that looks like an artisan baker made it!
Christmassy: Okay, so they might not be quite as ornate as Rudolph’s antlers, but almond horn cookies are certainly synonymous with winter animals.

Almond Horn Cookie Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Almond paste: Use a store bought almond paste or a batch of your own almond paste that you’ve made with finely ground almonds. Using a good-quality, pure almond paste is ideal (I used this one!)
Powdered sugar: Adds sweetness and blends smoothly into the dough for a soft consistency. Don’t replace it with other chunkier options like granulated or coconut sugar.
Ground and slivered (or sliced) almonds: You’ll need both in this recipe. Sliced almonds are fine, too.
Honey: Adds a natural sweetness and contributes to the cookies’ chewy texture.
Egg whites: Acts as a binder, creating a light, airy texture while holding the dough together.
Dark chocolate: I like bittersweet chocolate for this German almond horn cookies. Good quality melty chocolate chips are great for this cookie recipe.

How to Make Chocolate Dipped Almond Horn Cookies

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Prepare the dough: Combine almond paste, finely ground almond flour, powdered sugar, honey, and egg white in a stand mixer.
Shape the cookies: Scoop about a tablespoon of dough and roll them into a ball. Shape into a log and coat in slivered almonds. Bend the log into a crescent shape. Repeat with the remaining dough.
Bake and cool: Bake cookies for 12 to 15 minutes, then cool. Transfer from the baking sheet to a wire rack to cool completely.
Dip in chocolate: Melt chocolate in the microwave, taking breaks to stir. Dip the ends of each almond horn into the chocolate and place on parchment paper to set.

Substitutions and Variations

Almond paste: Switch with marzipan (store-bought or your homemade marzipan recipe), but reduce the powdered sugar slightly, as marzipan is sweeter. You could also use a homemade almond paste made with almond meal.
Ground almonds: Replace with almond flour or finely ground hazelnuts. You could also add a drop of almond extract for a more almond-forward flavor.
Honey: Swap with maple syrup or agave nectar in your almond paste cookies.
Chocolate flavor: Use dark, milk, or white chocolate for dipping.
Nut coating: For a different crunch, try rolling the crescents in chopped pistachios, hazelnuts, or pecans.
Zesty twist: Add orange or lemon zest to the dough. A splash of lemon juice will work, too.
Spiced horns: Incorporate a pinch of cinnamon or cardamom into the dough.
Drizzle instead of dip: Drizzle melted chocolate over the cookies for a decorative look.
Gluten-free: Make sure all ingredients, especially the almond paste and powdered sugar, are certified gluten-free.

Serving Suggestions

Appetizer: Start with a dirty martini shrimp appetizer or my crispy arancini!
Main: Enjoy air fryer brats with peppers and onions, Hasselback chicken or cool ranch turkey casserole.
Dessert: End with a pretty plate of your gluten-free almond paste cookie horns, rich in almond flavor, as the perfect end-of-the-night nibble.

How to Store Almond Paste Cookies

Store: Keep almond horn cookies in an airtight container at room temperature for up to 5 days.
Freezer: Freeze baked cookies in a single layer, then transfer to a sealed container for up to 3 months.
Thaw: Let frozen cookies thaw at room temperature for about 30 minutes before serving.
Reheat: Warm cookies in a 300°F oven for 5 minutes to refresh their texture, if desired.