Chocolate Dipped Almond Horns – Mandelhörnchen
The Chocolate Dipped Almond Horns are prepared with marzipan, sugar, eggs, flour, rosewater, vanilla sugar, and almonds.
Ingredients for Chocolate Dipped Almond Horns:
- 200 g (7.05 oz) of marzipan OR almond paste (available at most grocery stores in the aisle with baking produces OR International produces)
- 2 egg whites, L
- 100 g (3.52 oz) of caster sugar OR sugar, sifted
- 1 package of vanilla sugar OR 1 teaspoon of vanilla extract
- 1 teaspoon of rose water (available at Whole Foods and stores with Indian produces)
- 5 tablespoons of flour, all-purpose
- 3-4 tablespoons of almonds, blanched and sliced OR almonds, blanched and slivered
- 80-100 g (3.52 oz) of bittersweet chocolate, 60% cacao
- 1 egg white and 1 teaspoon of sugar mixed, for brushing
Preparation of the almonds:
Before you start making the Almond Horns, have the peeled and sliced almonds ready. Bring a saucepan with water to a boil. Add the almonds for a few seconds. Remove the saucepan from the stove and place the almonds in a colander. Use your fingers to squeeze the almonds out of their skin. Spread the almonds on a kitchen paper towel to let them dry. Slice the almonds with an electric salad maker. Place the sliced almonds aside.
Preparation of the dough for the Chocolate Dipped Almond Horns:
Separate the egg whites from the egg yolks. Beat the marzipan, egg whites, and rose water using an electric hand mixer until it is creamy. Add the caster sugar and the vanilla sugar and mix. (If you use regular sugar, sift it before adding to the marzipan mix). Sift the flour and add to the mixing bowl. Beat until the ingredients are combined. The dough is very sticky. Use a silicone spatula to place the dough onto the cellophane foil, wrap it and let it rest in the refrigerator for 30 minutes.
Shaping the Almond Horns:
Cover a baking sheet (17 x 11 inches) with baking paper. Use a decorating bag and fill it with the dough. Cut a hole about 1.2 cm — 0.5 inches into the bag. Press the dough in the shape of a horn onto the baking sheet about 8-10 cm — 3-4 in. Place the sliced almonds on top of the horns and gently press the almonds into the horns to also flatten the horns a little. Use a fork to mix one egg white with 1 teaspoon of sugar and brush the horns with the egg white.
Preheat the oven to 175°C (360°F) and bake the cookies on the middle roast for 15-18 minutes.
After baking time, remove the horns from the baking sheet and let them cool down on a cooling rack. Add one tip of a knife coconut oil or vegetable shortening to the chocolate and melt it in a Bain-Marie. Dip the end of the cookies into the melted chocolate and let them try on baking paper.
The Almond Horns are ready to be served. This recipe makes between 12-14 Chocolate Dipped Almond Horns. Just click the link to also try the German Nut Corners.