Mandelhörnchen

Makes ~14–15

gluten-free

Ingredients

Cookie
8 oz —marzipan
1¼ cup —almond flour
1 cup —powdered sugar
¼ cup —granulated sugar
1 —egg
½ tsp —almond extract
½ tsp —vanilla extract
Coatings
~1 cup —sliced almonds
~4 oz —dark chocolate bar

Method

Make dough

  • In a mixing bowl, add all the cookie ingredients
  • Mix with the paddle attachment until combined, the dough will be thick and sticky
  • Cover in contact with plastic
  • Chill until cold (~1 hour) so it's easier to work with

Make cookies

  • Preheat oven to 350°F
  • Portion using a 11⁄2 tbsp scoop
  • Form into a ~4–5″ log shape and roll/pat in sliced almonds
  • Shape into a crescent and transfer to a silicon lined baking sheet
    • They expand slightly, you should be able to fit ~9 on one sheet
  • Bake at 350°F for ~20 minutes, until the tips are starting to brown
  • Cool completely on the baking mat before removing them

Temper chocolate

  • Chop 80% of the chocolate bar into smallish pieces
  • Chop the rest into shavings
  • Microwave the bigger pieces on 50% power, pausing every 20–30 seconds to check and stir (~2 minutes)
  • When it's 90% melted, add the shaved pieces and stir

Finish

  • Dip ends in chocolate and/or spoon chocolate over and let harden on a silicone mat at room temp

Notes

Use wet hands to form the dough if it's too sticky.

Bakeries brush gum arabic on the hot cookies to extend their shelf life.