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. These almond paste cookies, German Mandelhörnchen or almond horns, are almond-flavored cookies that are dipped in chocolate.
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