And the texture is just as good! They’re wonderfully chewy. It worked great! You don’t need nearly the whole egg white, so you’ll still be leftover with some egg white, but at least the measurements are easy.įor the paleo version, you make the almond paste-free version, and just use coconut sugar in place of the powdered sugar. So for the almond paste-less version, I used 1 egg + 1 egg yolk and used the leftover egg white to brush over the cookies. That’s also annoying to measure and you’d be leftover with 1 1/2 egg yolks. If you go the almond paste route, you’d need 1 1/2 eggs whites to make the cookies from scratch. It’s better to just make the whole batch of almond paste and then freeze the rest for later. It’s not that hard and something I’ve done countless times recently but still, a bit of a pain.

Or, well, you can, but then you need to measure out 16 grams of egg white. The almond paste recipe calls for 1 egg white, so you, unfortunately, can’t just make a half batch of the almond paste. If you use homemade, then you need 1/2 of the batch. If you use store-bought almond paste, you need 1 package. It’s just that you combine them all at once instead of making almond paste first. The version without almond paste uses exactly the same ingredients and amounts as the version with the almond paste. Like the pignoli cookies, this recipe can be made with this homemade almond paste recipe, with store-bought almond paste or you can make the version without almond paste, which you find in the notes below the recipe.

You can find them all over Germany, and they’re especially popular for Christmas. They’re dense, perfectly chewy and similar to marzipan cookies. They’re crescent-shaped, almond paste-based cookies that are covered in sliced almonds. These chewy gingerbread cookies, molasses cookies and peanut butter cookies would also be a great addition. I’m guessing that a tray of these cookies along with my other almond paste cookies, these pignoli cookies, would be the hit of any cookie exchange (which I guess aren’t really happening this year, but hopefully next!). The result is definitely my favorite German cookie recipe!Īnd I think they’re quite impressive looking. Yes, they use less fat and less sugar than American cookies but the trade-off is less flavor.īut with the almond/vanilla extracts and the chocolate, these are some super flavorful cookies. I personally find German cookies to be quite bland. It’s the most popular and highly-reviewed recipe when you google Mandelhörnchen, so it’s the one I used.Īnyway. But she didn’t credit Chefkoch and I don’t want people to think I copied this other blogger. I thought I’d start my post with that tidbit because there’s another blogger (or actually, several) who used the Chefkoch recipe in her post. I made a few changes, like using vanilla extract in place of lemon juice, adding vanilla extract and adding salt, but other than that, it’s the original German recipe. This recipe comes from the German equivalent of Allrecipes, which is called Chefkoch. They’re also naturally gluten-free and have paleo and vegan options. They’re dense, chewy and can be made weeks ahead of time! They can be made with or without almond paste and with or without a food processor. These almond paste cookies, German Mandelhörnchen or almond horns, are almond-flavored cookies that are dipped in chocolate.

3 ingredient almond paste cookies