Mandelhörnchen – Chocolate-Dipped Almond Marzipan Crescents

I am not a sweet tooth, give me all your savory snacks and I will be happy. However, once in a while a crave something sweet and this craving is usually very specific. This time was no exception, I wanted Mandelhörnchen. It was quite late, all the bakeries were already closed and the ones that were still open had nothing but a couple of sad breads lying around. My craving was unstoppable, so on a rainy Tuesday evening, at about 9:31pm these beauties emerged from my oven…

I will most definitely try to perfect this recipe in the future, however, these turned out pretty darn good already.

If you want something sweet and looking for a new treat, these light and soft marzipan crescents might be just what you need.

Mandelhörnchen - Chocolate-Dipped Almond Marzipan Crescents


  • 200gr marzipan
  • 2 egg whites
  • 80gr sugar
  • 1 pinch of salt
  • 1 tsp vanilla
  • 50gr flour
  • almond flakes for decoration
  • 100gr semisweet chocolate


  • Preheat the oven to 180C.
  • Cut marzipan into small pieces (you can even grate it) and mix with egg whites with a hand mixer until smooth.
  • Add sugar, salt, vanilla, mix well.
  • Add flour, mix well.
  • Transfer the batter into a piping bag with a large nozzle.
  • Pipe out about eight crescents on a baking tray lined with parchment paper.
  • Sprinkle the crescents with almond flakes.
  • Bake at 180C for about 15 minutes (or until golden brown). Let cool.
  • Melt the chocolate, dip cooled crescents in chocolate and let them dry.
  • Enjoy!

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