Authentic German Almond Horns (Mandelhörnchen)

• FOR ALMOND PASTE
• 1 cup (100g) blanched almond flour
• 1 cup (200g) powdered sugar
• 1/2 large egg white
• 1/8 tsp fine salt, heaping
• 3/4 tsp almond extract
• FOR DOUGH
• 1 cup (100g) blanched almond flour
• 1 cup (200g) powdered sugar
• 1 large egg white
• 1/4 tsp fine salt
• 1/4 tsp almond extract
• 1.5 tsp (7ml) vanilla extract
• FOR COATING & FINISHING
• 1 large egg white, beaten
• 100g (about 3/4 cup) sliced almonds
• 1.5 TBSP (22ml) honey mixed with 1 tsp (5ml) hot water
• 6 oz (170g) semi-sweet chocolate, chopped

Instructions

1. 1

   In a food processor, combine the almond flour, powdered sugar, egg white, salt, and almond extract. Pulse on high until smooth and cohesive.

2. 2

   Add the almond flour, vanilla extract, almond extract, salt, egg white, and powdered sugar to a mixing bowl or food processor. Mix until fully combined into a sticky dough.

3. 3

   Use a 1.5-inch (4 cm) ice cream scoop to portion the dough. Roll each portion into a ball, then into a log, and shape into a crescent (horn).

4. 4

   Dip the tops of each crescent into the beaten egg white. Press into the sliced almonds to coat evenly.

5. 5

   Lightly brush the almond-coated crescents with the honey glaze for a shiny, slightly sweet coating.

6. 6

   Preheat the oven to 350°F (175°C). Bake for 10–12 minutes or until the edges are lightly golden. For precision, the internal temperature should reach 185°F–190°F (85°C–88°C) for a soft, gooey centre. Going above 190°F (88°C) may dry out the cookies, leading to a firmer texture rather than the gooey centre you're aiming for.

7. 7

   Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

8. 8

   Melt ⅔ of the chocolate over a double boiler. Remove from heat and stir in the remaining chocolate until fully melted (gentle and simplified tempering). Dip the ends of each cookie into the melted chocolate. Place on parchment to set.

9. 9

   Let the chocolate set at room temperature or chill briefly for 15 minutes. Store in an airtight container for up to 2–3 weeks or freeze for several months. Enjoy your rich, almond-filled crescents with a perfect crunch and smooth chocolate finish!