Nele Brügge
Researcher and PhD Student at DFKI and the University of Luebeck
nele.bruegge [AT] dfki.de
Mandelhörnchen (Almond Horns :S)
Ankes & Andreas' Mandelhörnchen for marzipan lovers :)
Traditional German almond-marzipan pastries.
Naturally gluten-free = not making them healthy.
Ingredients:
- 175 g sugar
- 2 eggs
- 250 g finely ground blanched almonds
- 100 g marzipan (raw marzipan paste)
- 100 g almond flakes
- 1 vial of bitter almond flavouring
- Dark chocolate (for dipping)
Instructions
- Preheat oven to 175°C (160°C fan). Line a baking sheet with parchment paper.
- In a large bowl, beat sugar and eggs until light and fluffy.
- Add ground almonds, crumbled marzipan, and bitter almond flavouring. Mix until a sticky dough forms.
- Divide the dough into portions, roll (usually not easy because the dough is really sticks) each into small logs, about max. 10 cm long. Form each log into a crescent shape and roll around in the almond flakes.
- Place the crescents on the prepared baking sheet and bake for 12–15 minutes, until lightly golden. Allow to cool completely on a rack.
- Melt the dark chocolate in a water bath. Dip both ends of each almond horn into the chocolate and place on parchment to set.
Tip for forming: Use a piping bag to pipe the mixture directly onto the flaked almonds. This will make it easier to pull apart and shape without getting your hands very sticky.