These cookies are made of marzipan (almond paste and sugar), which is a very popular food in Germany. I hadn’t realized how tasty marzipan is until we moved here – I’ve made these cookies about four times now, and they were instantly devoured every time. It gets a little messy, so the best order of operations is laid out below.
Servings: 8 cookies
- 200 g marzipan (1 packet)
- 1/2 tsp almond extract
- 2 tbsp granulated sugar
- 1/4 cup almond meal
- 1 egg
- 100 g sliced almonds
- 50 g dark chocolate
- 1/8 – 1/4 cup milk (I just eyeballed it)
- 1-2 tbsp butter
- 2 tsp sugar, set aside
- Preheat the oven to 190 C.
- Spread the sliced almonds on a dish.
- Line a cookie sheet with some baking paper.
- In a small saucepan on extremely low heat, melt the chocolate, milk, and butter. Keep an eye on this so that it doesn’t boil or burn. Stir occasionally. When the mixture is well combined, stir in the 2 tsp sugar.
- Combine the egg, almond extract, 2 tbsp sugar, marzipan, and almond meal in a bowl. I mixed this by hand. It gets all over the place.
- Take about 1 tbsp of the mixture and roll it into a log directly on the dish with sliced almonds.
- Fold the log into a horn shape, and place it on the cookie sheet.
- Bake for 15 minutes.
- Let cool for 15 minutes.
- Dip the ends in the chocolate mixture.
- Refrigerate until the chocolate has cooled into a shell, around 3o minutes.
- Try not to eat the whole pan.