I performed a ballot
on Instagram:
Would you like one other cookie recipe earlier than Christmas or wait till January?
I absolutely anticipated y’all to be cookied-out, however I used to be improper. Overwhelmingly,
you need MORE COOKIES! And also you need them NOW.
German Chocolate-Dipped Almond Horn Cookies, or Mandelhörnchen, are
cookies which have the whole lot.
Cripsy (exterior), crunchy (almonds), chewy (inside), and silky
(chocolate)!
Really, these cookies are a dream.
They’re additionally naturally gluten-free.
I spent the weekend making these for a celebration tonight and to ship to liked
ones. And whereas I’ve
made them earlier than, I tweaked the recipe a bit after studying via the brand new
German Cookbook from Jürgen Krauss
from the Nice British Baking Present.
Extra on
Jürgen’s cookbook
quickly (spoiler: it is stunning). Sadly, he did not have a recipe for
these cookies, however together with his guide, I made my very own marzipan (yay!)
and felt like I used to be proper again in Germany.
Suggestions for Making Chocolate-Dipped Almond Horn Cookies
-
You should utilize selfmade or
store-bought marzipan. I made just a few batches over the weekend with each. I will share a selfmade
marzipan recipe quickly, however know these are scrumptious, and faster to make,
with store-bought. -
Almond paste shouldn’t be the identical as
marzipan. -
Use
blanched floor almonds
(almond flour), as the bottom almonds with skins can result in dry cookies. -
Rose water
may be present in most grocery shops’ “worldwide” part. It’s not the
similar as “rose extract.” Rose extract will probably be a lot too potent. -
You will want a digital scale for this recipe. As soon as you purchase one, I promise
you may be completely satisfied to have it. They’re small and straightforward to retailer. That is the
digital scale
I’ve. - Use a bit of waxed paper on high of your scale when weighing.
The right way to Make Chocolate-Dipped Almond Horn Cookies
Measure out the marzipan, then the bottom almonds, and add sugar.
Combine till mixed and crumbly.
Add egg white, almond extract, and rose water. Combine till the dough is
cohesive. It will likely be sticky.
Weigh the dough, then divide that quantity by 12. Portion the dough
accordingly.
Roll right into a ball, then use your palms to form right into a 4.5-inch “finger.”
Gently roll this in sliced almonds. It helps to have a ruler in your
countertop. If the finger form is just too lengthy, faucet within the sides to compress.
Place the rolled dough in a U-shape on cookie sheet.
Bake.
As soon as cooled, soften bittersweet chocolate. Dip the ends of every cookie into the
chocolate and let set earlier than storing.
Retailer in an hermetic container for one week or extra!
YIELD: 12 cookies
PREP TIME: 45 minutes
BAKE TIME: 14 minutes per tray
10 ounces marzipan, selfmade or store-bought
4 ounces blanched almond flour
2 tablespoons granulated sugar
1 egg white
1 1/4 teaspoon almond extract
1/2 teaspoon rose water
3/4 cup sliced, blanched almonds
10 ounces Ghirardelli 60% Cocoa Bittersweet Chocolate Chips
Preheat oven to 375. Line two cookie sheets with parchment paper.
Break marzipan into chunks as you weigh it in a bowl. Add floor almond flour
and sugar. Combine utilizing the paddle attachment till mixed and crumbly. Combine in
egg white, almond extract, and rose water. The dough will probably be sticky.
Sprinkle almonds onto the countertop, evenly breaking apart together with your fingers.
Weigh dough, then divide the load by 12. Portion cookies utilizing the divided
weight. Roll dough parts right into a ball, then use your palms to type a finger
form measuring 4.5 inches lengthy.
Gently roll every “finger” in blanched almonds. A ruler on the counter helps.
If the dough form will get too lengthy, faucet the ends to compress again.
Place dough in U-shapes onto lined cookie sheets. Bake 6 per sheet for 14
minutes, till golden. Let sit on the cookie sheet for 1-2 minutes, then use
a
skinny cookie spatula
to fastidiously take away to a wire cooling rack.
As soon as cooled, soften the chocolate. Soften it all of sudden or use the “seeding
technique.” Place 2/3 of the chocolate in a bowl and microwave in 30-second
intervals at 50% energy. As soon as melted, add the remaining 1/3 chocolate and stir
till melted.
Dip the ends of every cookie into the melted chocolate, putting onto a
parchment or waxed paper-lined cookie sheet to arrange. As soon as the chocolate has
set, retailer in an hermetic container for every week or extra!
*recipe tailored from
Critical Eats
German Chocolate-Dipped Almond Horn Cookies (Mandelhörnchen)…I ponder if I will eat all of them earlier than the celebration tonight?
