Christmas baking isn’t just about making delicious snacks and treats for the festive times ahead. It is also about having fun! These chocolate dipped almond horns certainly bring a touch of fun into the holiday baking season. These Christmas cookies are simple to make and you can get creative deciding what kind of chocolate to dip them into.
These almond cookies are crisp on the outside and chewy and moist inside, with a soft marzipan centre. They are known as mandelhörnchen in Germany, which literally translates to mean ‘almond horns’. They are just perfect for nut fans, especially those who love the wonderful flavour of almonds!
Naturally Gluten Free
There is no gluten in the recipe because these are not a flour-based cookie. Instead we are using almond paste, powdered sugar, honey, and egg whites, along with ground almonds. These chocolate dipped almond horns are coated with slivered almonds and the edges are dipped in chocolate for that signature look. We aren’t swapping the flour for anything else – this recipe simply doesn’t need it! So if you’re looking for ideas for Christmas cookies without having to worry about flour substitutions, voilà! Here you go!
You might opt to serve these with a cup of coffee or hot chocolate, enjoy one before bed with a glass of milk, or even choose to break out the festive liqueur. Whatever you choose to serve with these delicious chocolate dipped almond horns you can be certain of a magnificent snack! The nutty flavour and moist, chewy texture is as close to holiday baking perfection as you can get.
Easy to Make
Christmas baking is all about having fun without having to worry about anything overly complicated. Even if you’re new to baking, you will find these chocolate dipped almond horns a snap to prepare. First you knead the almond mixture into dough, before rolling it into logs. Finally they are curved into horn shapes. Next the horns are rolled in slivered almonds and baked.
These Christmas cookies are then dipped in melted chocolate after baking – that is the final touch. It is important to ensure the cookies have completely cooled before dipping them in the chocolate, for the most professional looking results. They smell amazing so it’s hard to resist a nibble while they’re hot. But be strong and resist the urge!
These parchment paper sheets are perfect for baking Christmas cookies! No sticking and (hopefully) no burning, plus easy clean up.
These are Great Christmas Cookies
Holiday baking is all about festive cakes and cookies. And these are really festive! Okay, so they might not be quite as ornate as Rudolph’s antlers but horns are certainly synonymous with winter animals!
Nuts feature in a lot of special holiday food too, especially almonds like we are using here. A bowl of mixed nuts with a festive nutcracker is certainly Christmassy, as are nut-based cakes and cookies. These chocolate dipped almond horns would make a wonderful addition to any holiday table.
German children are quick to cry for ‘mandelhörnchen’ when the holidays roll around. They hope their ‘oma’ might make them, or that the local bakery is preparing a batch, knowing they will sell out fast!
These Christmas cookies are marzipan-based but, unlike with marzipan fruits, you can always eat more than one. The reason for this is the addition of nut slivers and chocolate, which contrast with the super-sweet marzipan and make them truly more-ish. These will keep for a couple of days but then get quite soft, so it’s best to make them just before you need them, rather than in advance. Don’t forget about these when planning your Christmas baking schedule this year!
Chocolate Dipped Almond Horns Recipe
Gluten Free Chocolate Dipped Almond Horns
- 450 g almond paste
- 100 g powdered sugar
- 80 g ground almonds
- 40 g honey
- 2 egg whites
- 100 g slivered almonds
- 200 g chocolate
- Preheat oven to 350 degrees F. Prepare baking sheets with parchment paper and set aside.
- Sprinkle the slivered almonds to a plate or shallow bowl and set aside.
- In a mixer bowl with the paddle attachment, place the almond paste, ground almonds, powdered sugar, honey and egg whites.
- Mix until it holds together in a sticky dough. If too sticky, add more ground almonds and mix again.
- Scoop about a tablespoon of dough. Wet hands slightly and form the dough into a ball. Next, roll into a log. Roll the log into the slivered almonds, and then shape it into a crescent.
- Place the almond horn on the baking sheet. Repeat to finish the dough.
- Bake the almond horns for 12 to 15 minutes. Let cool for 10 minutes and then remove from the baking sheet cool on a wire rack.
- Melt the chocolate in a bowl in the microwave. Be careful not to over hear. Dip the ends of the almond horns in the melted chocolate. Place cookies on parchment paper for the chocolate to set.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
These are often quite large, at least the kind from a German bakery, but you can make your Christmas cookies smaller and more delicate if you like. If you prefer the larger German version, then you might need to adjust the cooking time so they cook through.
You can choose whichever type of chocolate you want to dip these in. Consider semi-sweet or dark. Even white chocolate would work, if that’s your favourite. And then it would look like the Christmassy horns have been dipped in snow!
These Christmas cookies are certainly worth adding to your baking schedule. Make these during the holiday season. There is no doubt everyone will go crazy for their flaky exterior, wonderful nutty texture and soft, moist inside. Chocolate dipped almond horns are popular with the kids and of course the grownups as well! These little crescent-shaped treats really
I hope you enjoy these chocolate dipped almond horns. Let me know if there are other recipes you want me to post for all your holiday baking.