ReceptnaptárMandelhörnchen (almond crescents dipped in chocolate)
Mandelhörnchen are a favourite of German Christmas and everyday biscuit tins: soft-chewy little almond crescents with chocolate ends. They contain hardly any flour and are quickly made. The flavour of the almonds and the chocolate form a pleasant harmony.
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Method
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- Whip the egg whites with the salt to stiff peaks and gradually add the sugar.
- Gently fold in the almonds, flour, vanilla and lemon juice.
- With wet hands, shape small crescents and place on a baking tray lined with baking paper.
- Bake in an oven preheated to 160°C for 15-18 minutes until light golden.
- Let cool.
- Melt the chocolate with the fat and dip both ends of the crescents.
- Let the chocolate set and store in an airtight container.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Shape the dough with wet hands, as it is sticky.
- Bake at a lower temperature so the almonds do not brown too much.
- In an airtight tin they keep for 2 weeks.
Frequently asked questions
Can they be flour-free?
For a completely flour-free version, use only almonds and sugar; they will be chewier.
How do I shape them?
Make an elongated roll and bend it into a half-moon.
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