One of my favorite treats to bring back from the bakery when I lived in northern Germany was Mandelhörnchen. These are deliciously rich, crescent-shaped marzipan cookies topped with sliced almonds and dipped in dark chocolate.
I was so excited to see a recipe for vegan Mandelhörnchen on Seitan is My Motor that I just had to try my hand at them, figuring I’d have to modify the recipe to bring it on home here.
It took me some time to find good marzipan. Then I discovered that Whole Foods sells Danish marzipan and almond paste. (They came in 198-gram portions, so I used a little bit less than Mihl’s 200 grams.) I wasn’t sure which to get; I got the almond paste because it talked about baking, whereas the marzipan appeared to be the stuff you can make candy out of. I think I made the right choice, but if anybody knows for sure, please comment below!
Since the batter already has lots of texture from the blended marzipan, I decided to use whole wheat pastry flour, and I mixed it all up with the food processor.
The first batch came out of the oven tasty, but really flat. So I added 1/4 cup more flour…next batch I added another 1/4 cup. So I used just under 1 cup of flour altogether.
Mihl notes on her blog that German flour is different than, say, American flour. So it’s not surprising that I had to adjust the recipe some.
I also had to improvise because I don’t have a pastry bag. (Why are these so hard to find?) So… I used the “drop cookie” method, then flattened them a bit with damp fingers.
My first attempt at marzipan cookies are more like sweet little blobs than crescents. That’s okay with me–but I will someday get myself a pastry bag and go to town with this recipe!
I’m taking them to work tomorrow to share. Hope they get devoured….