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German Chocolate-Dipped Almond Horn Cookies (Mandelhörnchen)
YIELD: 12 cookies
PREP TIME: 45 minutes
BAKE TIME: 14 minutes per tray
10 ounces marzipan, homemade or store-bought
4 ounces blanched almond flour
2 tablespoons granulated sugar
1 egg white
1 1/4 teaspoon almond extract
1/2 teaspoon rose water
3/4 cup sliced, blanched almonds
10 ounces Ghirardelli 60% Cocoa Bittersweet Chocolate Chips
Preheat oven to 375. Line two cookie sheets with parchment paper.
Break marzipan into chunks as you weigh it in a bowl. Add ground almond flour and sugar. Mix using the paddle attachment until combined and crumbly. Mix in egg white, almond extract, and rose water. The dough will be sticky.
Sprinkle almonds onto the countertop, lightly breaking up with your fingers.
Weigh dough, then divide the weight by 12. Portion cookies using the divided weight. Roll dough portions into a ball, then use your palms to form a finger shape measuring 4.5 inches long.
Gently roll each "finger" in blanched almonds. A ruler on the counter helps. If the dough shape gets too long, tap the ends to compress back.
Place dough in U-shapes onto lined cookie sheets. Bake 6 per sheet for 14 minutes, until golden. Let sit on the cookie sheet for 1-2 minutes, then use a thin cookie spatula to carefully remove to a wire cooling rack.
Once cooled, melt the chocolate. Melt it all at once or use the "seeding method." Place 2/3 of the chocolate in a bowl and microwave in 30-second intervals at 50% power. Once melted, add the remaining 1/3 chocolate and stir until melted.
Dip the ends of each cookie into the melted chocolate, placing onto a parchment or waxed paper-lined cookie sheet to set up. Once the chocolate has set, store cookies in an airtight container for a week or more!
*recipe adapted from Serious Eats
