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. Store any leftovers at room temperature for several days freeze for longer storage.These almond paste cookies, German Mandelhörnchen or almond horns, are almond-flavored cookies that are dipped in chocolate. Serve galette warm or at room temperature.
Remove the galette from the oven, and cool it slightly right on the baking sheet. Don't be afraid to let it become deeply browned this slight caramelization gives the butter in the crust wonderful flavor. Poke a vent hole in the center, and four additional small slits at other random spots, hiding the slits in the pattern you've drawn.īake for 30 to 35 minutes or until it's golden. (Doing this step before decorating the top will give your design nice definition and contrast.)ĭecorate the galette by using the back of a knife to trace a pattern on the surface you'll just barely cut into the surface without cutting all the way through to the filling. Using a fork, press and crimp the edge of the galette to seal.īrush an even coat of the glaze over the surface of the galette. Brush some glaze over the uncovered edge of the pastry.Ĭenter the larger round of dough over the filled bottom crust, and smooth it over the filling. To make the glaze: Mix the egg yolk and water together. To assemble the galette: Spread the filling over the smaller circle, leaving a 1" rim around the edge of the pastry. Roll the other piece of pastry into an 11" square.
To make the filling: Beat the almond paste, butter, sugar, and salt until thoroughly combined.Īdd the egg yolks and vanilla, and beat until well incorporated. Set the circle onto the prepared baking sheet. Using a 10"-round template (e.g., a dinner plate), cut a 10" circle. Lightly grease a baking sheet, or line it with parchment.ĭivide the pastry in half. When you're ready to proceed, start preheating the oven to 400☏. Wrap the dough in plastic, and place it in the refrigerator to chill for at least 30 minutes (or overnight).
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