Almond Horns

These Almond Horns are chewy, horseshoe-shaped crescent cookies covered in crunchy almonds and dipped in chocolate. These delicious almond cookies will rival the ones from your local bakery! They are irresistible as a holiday treat or all-year-round gluten-free dessert.

Simple yet elegant, these almond horns are inspired by the classic German Christmas treat called Mandelhörnchen. Made with a simple dough of almond paste, almond meal, and sugar, the cookies are rolled into small logs, covered with almonds, bent into a crescent shape, and then baked until golden brown. The tips of the “horn” are partially dipped in melted chocolate, giving them a festive and delicious finish that would make any dessert platter look impressive.

Why You'll Love this Almond Horn Recipe

• Surprisingly easy. These gluten-free almond cookies might look tricky to shape and assemble, but they’re actually very easy to make! The dough comes together quickly and the shaping process doesn't take too long even if it's your first time making them. Give yourself around a max of 40 minutes to prep and bake and you’ll have a batch of freshly baked goodies ready to serve.
• Very unique. It’s hard to miss the charm of these U-shaped cookies on any dessert platter or Holiday Cookie Box. With its distinct nutty coat and chocolate tips, these little horns are certainly an eye-catcher. And just by the looks of it, you can already tell how much time and love went into making them.
• Deliciously nutty and crunchy. These horn cookies pack a lot of almonds, literally. Each piece is filled with nutty goodness as you bite into the crunchy almond coating and chew on the tender almond dough. The chocolate tips also add a nice touch of sweetness that’s perfect with all the nutty flavors!
• Great for gifting. Want something unique and special to give as a gift? These almond horns are perfect for the job! The classic almond and chocolate flavor is a sure winner, and they just look so beautiful in a gift box.

Ingredient Notes

To make these delicious Almond Horns, you will need the following ingredients (full measurements in recipe card below):

• almond paste - gives a distinct almond and slightly bitter flavor. Do not confuse this with marzipan, which usually has fewer almonds, is much sweeter, and doesn’t hold up well in the oven.
• almond meal - this forms the base of the dough. I prefer finely ground almond meal without skin, but you can use skin-on ones for a slightly darker color. You can also make your own almond flour by finely grinding skinless almonds in a food processor.
• confectioners’ sugar - I use confectioner’s sugar as it’s easier to mix with other ingredients, especially when making the dough. It also adds a melt-in-your-mouth texture to these cookies.
• egg whites - divided into two separate portions. The first is used to bind the dough ingredients while the second one is used to stick the chopped almonds stick to the logs.
• almond extract - I prefer bittersweet almond extract, but you can use the sweeter variant for a subtle almond flavor. You can also leave this out if you prefer.
• sliced almonds - I use blanched sliced almonds for a nice, mild buttery flavor. We used skinless almonds but you can easily substitute with skin on sliced almonds.
• semi-sweet chocolate - You can also use dark or milk chocolate.
• coconut oil - males the chocolate smoother and easier for dipping.

Baking Equipment Needed

You will also need the following baking tools and equipment:

• measuring cups and spoons
• large baking tray
• parchment paper or silicone baking mat
• stand mixer or large mixing bowl and hand mixer
• small mixing bowl
• pastry brush
• wire cooling rack
• saucepan or microwave-safe bowl

How to Make the Best Almond Horns

1. Make the base. In a stand mixer (or large mixing bowl with hand mixer) add almond paste, almond meal, and sugar. Beat on medium-low speed until combined. The mixture should resemble blueberry-sized balls.

2. Add liquids. Add 1 egg white (32 grams) and vanilla. Beat until the dough forms into a thick dough. The dough will be slightly sticky.

3. Shape into logs. Take 1 tablespoon of dough at a time and use your hands to roll into a 1-inch ball. Then, shape into a small log, about 3 to 3.5 inches long.

4. Coat. Place the remaining egg white into a small bowl. Place sliced almonds into a shallow bowl. Take one log of dough at a time and use a pastry brush to brush the egg white all over. Place into the bowl of sliced almonds and roll. If you find that the almonds are not sticking very well, crush them slightly with your hands. I find that when they are crushed they adhere better.

5. Bend dough. Bend the almond-coated logs into a crescent or U-shape. Place the cookies on a large baking tray lined with parchment paper or a silicone baking mat, placed about an inch apart (I fit 12 cookies on one sheet pan).

6. Bake. Bake in a 350F preheated oven for 13-15 minutes until the tips of the cookies start turning golden brown. Allow the cookies to cool on the pan for 5 minutes, then carefully transfer to a wire rack to cool completely.

1. Melt chocolate. Melt the chocolate either on the stove or in the microwave:
   • On the stove: Bring 2 inches of water to a low simmer in a saucepan over medium-low heat. Then turn the heat to low and place a large heatproof bowl of chocolate with coconut oil on the mouth of the pot. Make sure that there is a gap of a few inches between the bottom of the bowl and the water (You can also place a bowl on a steamer attachment on top of your pot). Stir the chocolate constantly as it melts. Stir until the chocolate is completely smooth and melted. This should take a few minutes.
   • In the microwave: Place the chocolate and oil into a microwave-safe bowl and microwave in 30-second intervals. Remove the bowl at each interval and stir well. Repeat until the chocolate has completely melted. Stir until completely smooth.
   • On the stove: Bring 2 inches of water to a low simmer in a saucepan over medium-low heat. Then turn the heat to low and place a large heatproof bowl of chocolate with coconut oil on the mouth of the pot. Make sure that there is a gap of a few inches between the bottom of the bowl and the water (You can also place a bowl on a steamer attachment on top of your pot). Stir the chocolate constantly as it melts. Stir until the chocolate is completely smooth and melted. This should take a few minutes.
   • In the microwave: Place the chocolate and oil into a microwave-safe bowl and microwave in 30-second intervals. Remove the bowl at each interval and stir well. Repeat until the chocolate has completely melted. Stir until completely smooth.

8. Dip in chocolate. Dip the cooled almond horns into the bowl of chocolate to coat the tips. Place them back on the wire rack until the chocolate has set.

How to Serve

Almond Horns are delicious as-is, but they can also be served with a scoop of ice cream or some fresh fruits. They also go well with a warm beverages like:

• Apple Cider
• White Hot Chocolate
• Chai Tea Latte
• Golden Milk Turmeric Latte
• Matcha Latte

Storing and Freezing Instructions

How to Store

Place almond horns in an airtight container and keep at room temperature for up to 7 days.

How to Freeze

For longer storage, place almond horns in a freezer-safe bag and keep in the freezer for up to 3 months. You can also freeze the almond cookie dough for up to a month.

More Almond Cookie Recipes

• 50 Best Cookie Recipes
• Almond Crescent Cookies
• Italian Rainbow Cookies
• Almond Biscotti
• Florentines
• Pistachio Macarons

Print

Recipe