Mandelhörnchen (German Marzipan Cookies) are easy and fun to make for the holidays.

Mandelhörnchen (German Marzipan Cookies)

Mandelhörnchen, also known as German Marzipan Cookies, are a staple german dessert. They’re crunchy on the outside and chewy on the inside. Naturally gluten free, this cookie consists of mostly ground almonds (so you could also argue that it’s keto friendly as well!) with egg whites, sugar and Marzipan.

Even though this cookie has it’s own unique texture after it’s baked, the sliced almonds and chocolate glaze on the cookie add a pleasant mouthfeel to the cookie.

Ingredients for Marzipan Cookies

The ingredients for Mandelhörnchen are very straightforward.

  • Marzipan: You will need about 16 oz. of Marzipan for this cookie. Use this recipe here for approximately 16 oz. of Marzipan to use in this recipes.
  • Almond Flour: The basis for this cookie is ground almonds. Don’t have any blanched almond flour at home? Make your own by throwing blanched almonds in the food processor.
  • Lemon Juice: Adding an acid to the dough will help balance the sugar and almond flavoring in it.
  • Powdered Sugar: The powdered sugar will give the cookie its distinct texture. Want to make this recipe keto? Just swap out the powdered sugar for powdered swerve.
  • Egg Whites: Egg whites act as a great binder for this cookie. After chilling the dough in the fridge for a while, the dough will firm up even more.
  • Garnishes: Adding slivered or sliced almonds and a chocolate glaze give this cookie its distinct look.

How to Make Mandelhörnchen (German Marzipan Cookies)

Making these German marzipan cookies is as easy as making the dough and then rolling them out.

Pulse the Marzipan, almond flour and powdered sugar together. Then add in the egg whites, lemon juice, vanilla extract and salt. Once the liquid are added, the dough will come together quickly. Oil your hands so the dough doesn’t stick to you, and roll the dough into once inch balls. Chill the balls for 2 hours. The dough can be made the day or day(s) ahead of time.

After your dough balls have chilled, roll them out into ropes and dredge the ropes through the egg wash and then through the sliced almonds. Place the cookie on a greased baking sheet in the desired shape.

Bake your cookies at 350 F. for 10 minutes. The Marzipan cookies will be slightly golden brown when they are done. Remove and transfer to a wire rack to let them cool.

Chocolate Glaze

Making a chocolate glaze for these cookies is much easier than it sounds.

Add about a cup of chocolate chips and a tablespoon of butter to a microwave safe container. Microwave in 10 second intervals and stir between intervals until the chocolate is liquid.

Once the cookies are cooled, dip the ends of the horns into the melted chocolate and then set them on a cooling tray to allow the excess chocolate to drip off. The chocolate will dry in about 10 minutes.

Make the chocolate glaze for your Marzipan cookies.
Make the chocolate glaze for your Marzipan cookies.

Once the chocolate is dry, your cookies are ready to eat! They are best the day they are made but these German Marzipan cookies can be stored in an airtight container for up to two weeks.

Mandelhörnchen (German Marzipan Cookies)

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Recipe by Sarah Course: DessertCuisine: GermanDifficulty: Medium


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Makes 16 cookies.


  • 16 oz marzipan (use the recipe here)

  • 2 egg whites

  • juice from one lemon

  • 1/2 tsp salt

  • 2 cups powdered sugar

  • 1 tsp vanilla extract

  • 2 cups blanched almond flour

  • 1 egg

  • 1 cup slivered almonds


  • Pulse the almond flour, powdered sugar and Marzipan together in a food processor.
  • Add in the vanilla, egg whites, lemon juice and salt. Pulse together.
  • Make 1 inch balls with the dough and chill for at least two hours.
  • Preheat the oven to 350 F. and grease a baking sheet.
  • Roll the balls into ropes and dredge them through the egg wash and then dredge through the sliced almonds.
  • Bake for 10 minutes or until golden brown. Transfer to a wire rack and let cool completely.
  • Once cool, dip the ends of the horns into the chocolate glaze and transfer back to the wire rack.
  • Once the chocolate is dry, serve. Or store in an airtight container for up to two weeks.

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