These sugar-free almond horn cookies are for marzipan lovers. With a crunchy almond coating and the ends dipped in chocolate they taste as good as they look.
These cookies are a great way to use our almond paste recipe and are very easy to make too. If you are looking for a different cookie to a low carb flour cookie, try a couple of these. Crunchy on the outside but soft inside.
What are almond horn cookies?
These cookies originate from Germany. I am a small part German and would enjoy these marzipan cookies at Christmas with my Omi (grandmother). Marzipan and chocolate always seemed to be in abundance at Christmas. So I had to make a sugar free version of these Marzipan Christmas cookies.
The German name for these cookies is Mandelhörnchen. They are strips of an almond paste and almond flour mixture, rolled in almonds then baked. Once cool you can enjoy them plain or dipped in chocolate.
Almond horn cookies are not to be confused with almond crescents as these have a marzipan/almond paste base. These are keto almond paste cookies.
How to make almond horn cookies
These may look fancy but the are very easy to make. First you need to make almond paste or marzipan. These are the base of the cookies. We prefer almond paste as it's softer to roll but to be honest low carb marzipan is pliable enough to use too.
The almond paste is mixed into a dough with a powdered low carb sweetener, egg white and almond flour. For the sweetener we use allulose but powdered monkfruit would work.
The dough is rolled in slice almonds and then baked. Simple, yet fun to make too!
The cookies must be cool before handling as they are delicate when warm.
More low carb holiday cookies to bake
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Almond Horn Cookies
- 4 oz chocolate
- 2 tablespoons cream heavy
- 2 tablespoons butter
- Preheat the oven to 190C/375F. Line two baking sheets with parchment paper.
- In a medium bowl crumble the almond paste. Add the allulose and egg whites. Mix to combine.
- Add the almond flour and work into a dough.
- Place the sliced almonds in shallow dish.
- Shape the dough into 20 balls and roll the balls into 3-4 inch strips.
- Roll the strips into the sliced almonds and shape them into a U shape. Place the cookies onto the baking tray. Bake for 15-20 minutes until the cookies are golden.
- Allow the cookies to cool completely before handling.
Make the chocolate dip
- In microwave or in medium bowl over pan of barely simmering water melt the chocolate. Remove from the heat and stir in the cream and butter until combined.
- Dip the ends of the cookies into the chocolate and place on a parchment paper lined baking tin. Chill the cookies in the fridge until the chocolate has been set.
- The cookies are best served at room temperature.
YOUR OWN NOTES