These chocolate-dipped almond horns are tender and chewy, slightly crisp, and loaded with marzipan. A delicious vegan, gluten-free, optionally sugar-free Christmas cookie!
Why You’ll Love German Almond Horn Cookies
The festive season is here, which means I’m bringing out all my childhood favorite German Christmas cookies, like Zimtsterne (cinnamon star cookies) and Vanillekipferl (vanilla crescents), both of which have an almond flour base. However, these almond horns (aka Mandelhörnchen) might be the ultimate almond-lover’s treat. Plus, these naturally vegan cookies are so easy to make gluten-free and sugar-free, too, to suit a crowd!
Made with almond flour, store-bought or homemade marzipan, almond extract, AND slivered almonds, these definitely rival even my simple 3-ingredient almond flour cookies for pure almond vibes …though they require a little more effort. They’re also naturally vegan and SO easy to make gluten-free and even sugar-free. Finish them with a dip in chocolate for addictive cookies perfect for Christmas cookie trays, holiday potlucks, and festive gifting!
Looking for more vegan Christmas cookie ideas? You might like German Lebkuchen (soft gingerbread) or German Christmas hazelnut cookies.
The Ingredients and Substitutions
- Almond flour: Use fine blanched almond flour for the smoothest almond crescent cookies, though coarser almond flour/ ground almonds will work, too, or make your own (check FAQs).
- Powdered sugar: I use sugar-free powdered allulose or erythritol, though regular powdered sugar (or a refined sugar-free version) works, too.
- Flour: I use buckwheat flour for gluten-free almond horns. However, all-purpose flour will work.
- Marzipan: I use homemade marzipan (about 180g). Store-bought packs will work, though they’re often 200 grams. Don’t worry, though, use the full amount! You could also make almond horns with almond paste. Adjust the milk as needed.
- Milk: Use any. I use dairy-free milk like almond milk, oat milk, coconut milk, etc., to make the mandelhörnchen vegan.
- Almond extract: (Optional) To mega-boost almond flavor in these marzipan crescent cookies.
- To decorate: Sliced/slivered almonds and dark chocolate finish them off.
Recipe Variations
- Flavor boosters: Try adding orange zest, cinnamon, nutmeg, and/or cardamom, orange blossom water, rose water, etc., to this almond horns recipe mixture.
- Chunky add-ins: Be careful not to add too much, or the dough will fall apart. I.e., dried fruit (raisins, cherries, or cranberries), mini chocolate chips, chopped nuts, or a few tablespoons of shredded coconut.
- Cocoa powder: Add 1-2 tbsp for chocolate almond horns. Add more milk if needed.
Please read the recipe card below for the full ingredients list, measurements, complete recipe method, and nutritional information.
How to Make Almond Horns (Mandelhörnchen)
- First, preheat the oven to 356°F (180°C) and line a baking sheet with parchment paper.
- Add the almond flour, powdered sugar, and buckwheat flour to a mixing bowl. Then, add the marzipan, tearing it into little pieces.
- Add the milk (start with 2 tbsp. Only add more if the dough is dry) and almond extract.
- Knead it into a dough until soft and moist, not dry or sticky.
- Divide the dough into 10–12 equal pieces using a knife, then line a baking sheet with parchment paper and fill two shallow bowls, one with water, one with sliced almonds.
- Lightly wet your fingers in the water, moisten a piece of dough, shape it into a log, and roll it into the sliced almonds. Then, bend it into a ‘C’ shape (aka a crescent) and transfer it to the baking sheet. Repeat with the remaining dough.
- Bake the Mandelhörnchen for 11–15 minutes, or until the almonds are golden and the cookie edges are lightly browned. Remove from the oven and leave to cool completely.
- Meanwhile, chop the chocolate and melt it over a double boiler (or microwave in 20-second increments).
- Line a plate with parchment paper. Dip both ends of the almond crescent cookies into the melted chocolate, transfer to the plate, and chill for 20 minutes (or freeze for a few minutes) until set. Enjoy!
Storage Information
Store: Keep the marzipan cookies in an airtight container at room temperature. They stay fresh for about 1 week. If you prefer, you can also store them in the fridge.
Freeze: Flash freeze the almond horns on a tray, not touching, until solid. Then transfer to a Ziplock bag for 3-4 months. Thaw at room temperature.
FAQs
How do you make almond flour?
Simply grind blanched almonds in a coffee or spice grinder, strain, and re-grind larger pieces. Be careful not to over-grind, though, or you’ll start making almond butter.
Can I prepare the dough ahead?
Sure! Prepare and store the almond dough in a plastic-wrapped bowl in the fridge for 1-2 days. You can also freeze it for up to 2 months.
What if my dough is sticky?
It should be moist- ever so slightly tacky, but not sticky. If needed, add more almond flour, 1 tbsp at a time, or chill the dough for 20-30 minutes.
Recipe Notes and Top Tips
- Use fine almond flour: For a smoother, chewier texture. Coarser flour or almond meal will work, but the almond horns will be chunkier and denser.
- Using store–bought marzipan: It’s usually firmer, so the dough may require more milk. Aim for soft and moist, but not sticky.
- Be careful not to overbake: They’re ready when the almonds (and cookie edges) are golden, and will firm up as they cool.
- When adding mix-ins: Be careful to keep them small/finely chopped and don’t add too much, or the dough may fall apart.
More Vegan Christmas Treats
- Raspberry thumbprint cookies
- Vegan gingerbread cake
- Homemade Ferrero Rocher
- Easy puff pastry apple strudel
- Mulled wine
- Vegan coconut macaroons
If you try this almond horn cookies recipe, I’d love a comment and ★★★★★ recipe rating below. Also, please don’t forget to tag me in re-creations on Instagram or Facebook with @elavegan and #elavegan—I love seeing them.
Almond Horns
Video
Ingredients
For the dough
- 1 cup (100 g) blanched almond flour
- ½ heaping cup (60 g) powdered sugar (I used powdered allulose)
- ¼ cup (30 g) buckwheat flour (or all-purpose flour)
- 1 cup (180-200 g) marzipan (see notes)
- 2-3 Tbsp (20-30 g) plant-based milk (e.g., almond milk)
- 3-4 drops almond extract (optional)
Additionally
- 1⅓ cups (100 g) sliced almonds
- 3.5 oz (100 g) dark chocolate
Instructions
- You can watch the video for visual instructions.First, preheat the oven to 356°F (180°C) and line a baking sheet with parchment paper.
- Add the almond flour, powdered sugar, and buckwheat flour to a mixing bowl. Then, add the marzipan, tearing it into little pieces.
- Add the milk (start with 2 tbsp. Only add more if the dough is dry) and almond extract.
- Knead it into a dough until soft and moist, not dry or sticky.
- Divide the dough into 10–12 equal pieces using a knife, then line a baking sheet with parchment paper and fill two shallow bowls, one with water, one with sliced almonds.
- Lightly wet your fingers in the water, moisten a piece of dough, shape it into a log, and roll it into the sliced almonds. Then, bend it into a ‘C’ shape (aka a crescent) and transfer it to the baking sheet. Repeat with the remaining dough.
- Bake for 11–15 minutes, or until the almonds are golden and the cookie edges are lightly browned. Remove from the oven and leave to cool completely.
- Meanwhile, chop the chocolate and melt it over a double boiler (or microwave in 20-second increments).
- Line a plate with parchment paper. Dip both ends of the almond crescent cookies into the melted chocolate, transfer to the plate, and chill for 20 minutes (or freeze for a few minutes) until set. Enjoy!
Notes
- I used my homemade marzipan recipe, which makes exactly 180 grams. If you’re using store-bought marzipan, it often comes in 200-gram packages, and it’s perfectly fine to use the full amount.
- Store-bought marzipan is typically a little firmer, so you might need to use more plant milk.
Nutrition information is an estimate and has been calculated automatically
„Simple and Delicious Vegan“ Cookbook by ElaVeganCLICK HERE to order!If you are using Pinterest, feel free to pin the following photo:
Hello Ela!
I saved this recipe a while ago, originally for Christmas time (later this year).
But I have lots of marzipan left from last Christmas, so I thought I’d give it a try to practice it!
And I’m SO pleased ☺
It’s perfect, exactly what I was looking for.
They hold their shape beautifully (I did put them 10 minutes in the fridge but I think they would have hold their shape anyway) and they are delicious.
Thank you for sharing such amazing recipes!
That makes me so happy to hear, Éva! 😊💛
Love that you gave it a test run ahead of Christmas, that’s such a great idea. And so glad they turned out perfectly and held their shape so well.
Thanks so much for your kind words and for trying the recipe! 💛
Hi Ela, I have made these lovely biscuits twice now and the flavour and texture is lovely. My query is this, the biscuits in your photo hold there shape well but mine seem to flatten out. Do you have any tips for me to help retain their round shape? Thank you for such a fab recipe.
Hi Carrie, so happy you like them. 🙂
Flattening usually comes from the dough being a bit too soft or warm. A few easy fixes:
• Use as little plant milk as possible. The dough should feel firm, not squishy. If it’s very soft in your hands, it will spread.
• Chill the shaped cookies for 15–20 minutes before baking. This helps them hold their form.
• Make sure your marzipan isn’t too soft. Store-bought marzipan plus extra milk can make the dough spread more. If needed, add 1–2 tbsp extra buckwheat flour.
• Shape them a bit thicker and tighter than you want them to be. They relax slightly in the oven.
• Bake on a fully preheated oven and don’t overbake. Once the almonds are golden, take them out.
Hi Ela! I can’t wait to make these cookies, I didn’t realize how simple they are. Almond horns were always a favorite of mine, and my family loves marzipan too. I have recently gone GFDF and I was thrilled to find your web blog a year or so ago. It’s my go-to site for most recipes now, especially desserts. 🙂 I’m an American living in Germany actually, and I’m always looking for recipes in English. It’s so funny that I found you! I’m very grateful too, you’re amazing.🥰 For this recipe, I have a question regarding the sugar. I cannot buy allulose in supermarkets in Germany. Rather than traditional Puderzucker, can I use Dattelsüße instead? THANK YOU for sharing your recipes with us! ❤️
Hi Michelle! 🥰 I’m so happy to hear you’ve been enjoying the blog and that it’s become your go-to—that really makes me smile!
Yes, you can use Dattelsüße instead of powdered sugar. However, the dough will be a lot darker (more brownish)..
Have fun baking your almond horns—they sound like they’re going to be amazing! ❤️
Hi Ela! I’m just following up after finally baking the Mandelhörnchen. I made them today as a Valentine treat for my family. They were surprised and Loooooved them! 😋 In the end I used standard Puderzucker. I thought I had Dattelsüße on hand but actually did not. I also didn’t have any almond extract, which after tasting the cookies I agree with you that it would be a nice addition. While I was shopping this week I looked for almond extract, but only saw Mandel Aroma. Is that they same thing?? Otherwise the next time I’m in the US I’ll bring some back with me. By the way, as I’m sitting here typing this message, I’m half looking at all the video teasers on the side and my mouth is watering!!! Lots of new content that I’m excited for!!! I can’t thank you enough for your incredible recipes, your reliability and for sharing your love of vegan cooking with the world. ❤️❤️❤️ Happy Valentine’s Day to you too! xoxo
Hi Michelle 💕
Ohhh that makes me so happy to read! Mandelhörnchen as a Valentine’s treat sounds absolutely perfect 🥰 So glad your family loved them, that’s the best feeling.
Yes, almond extract really gives them that classic marzipan vibe, but they’re still delicious without it.
About your question: “Bittermandelaroma” is usually the same as almond extract. You definitely don’t need to bring some from the US unless you want to 😊
And your sweet words truly mean a lot to me. Thank you so much for your support and kindness. It honestly means the world 💛
Happy Valentine’s Day to you and your family too! ❤️
I planned to make this for Xmas day, I ran out of time to shape them into horse shoes, so I flattened and cut into squares. I used flaked almonds on top and had planned chocolate as well but alas couldn’t find it on the day. Despite this, these were absolutely scrumptious and loved by everyone, golden and crunchy on the outside and chewy inside – heaven! My favourite recipe discovery for some time, thank you!
Oh I love that you made them work anyway and that they were a hit on Christmas Day. That golden outside and chewy inside combo really is dangerous in the best way. Thank you so much for taking the time to leave this, it honestly made my day.
These are seriously the best cookies I have ever made. I highly recommend adding the cardamom.
So happy to hear that — and yes, cardamom is such a great touch! Thanks for the lovely feedback. 😊💛
hello, these biscuits look delicious and I will make them. could you let me know how long they stay fresh please. many thanks
Hi Vicky! Sure, I mentioned it already in the blog post, but will copy and paste it for you: