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erman almond crescents, originally known as mandelhörnchen are delicious cookies made of marzipan. You can find these sweet bites in most German bakeries, and today, you will learn how easy is to make them at home.
Originally named Mandelhörnchen, these are traditional Christmas sweet bites in Germany. Unfortunately, that is all I can tell you, since I couldn’t find a shred of additional info regarding this dessert anywhere! So, if you know something about the origin of Mandelhörnchen, some fun facts perhaps, or anything else, please, let me know,OK? Now, one thing is certain, and that is a fact that marzipan is the main ingredient of German almond crescents. If you would like to learn more about marzipan as such, or how to make some yourself, check my post on this subject.
Now, I’ll be making three types of Mandelhörnchen. First, I’ll make, what I believe is a traditional version of Mandelhörnchen, and than, in versions two and three, I will introduce some untraditional elements like cocoa, orange, cinnamon, white chocolate etc. Also, I will make extra large crescents, but you can make them smaller if you like them like that. I hope that you’ll like my German almond crescents, but even if you don’t, let me know, your feedback is always greatly appreciated! OK, let’s get to work and make some yummy German almond crescents!
German Almnd Crescents – Mandelhörnchen
by:Tereza Alabanda,The Pastry Maestra
PRINT PDF (EN) ISPIŠI PDF (HR)Prep. time : 5 minutes
Cook time : 20 minutes
Ready in 25 minutes
Level : Basic
Ingredients: Basic Dough:- Marzipan 400g (14.1oz)
- Almond flour 200g (7oz)
- Powdered sugar 200g (7oz)
- Egg whites 55g (2oz)
- Lemon juice 10g (2Tsp)
- Basic Dough 280g (9.9oz)
- Orange zest 4g (1Tsp)
- Gingerbread spice 2g (1/2Tsp)
- Basic Dough 280g (9.9oz)
- Cocoa powder 20g (0.7oz)
- Dark chocolate 200g (7oz)
- Milk chocolate 200g (7oz)
- White chocolate 200g (7oz)
- Slivered almonds 200g (7oz)
- To make the dough put powdered sugar into a bowl of a stand mixer fitted with paddle attachment. Add almond flour, marzipan, egg whites and lemon juice. Mix on medium speed until the mixture becomes uniform. Equally distribute the mixture into three bowls, about 280g (10oz) each.
- Leave the first bowl as is.
- Add finely grated orange zest and gingerbread spice into the second bowl, and stir well with a silicone spatula.
- Add cocoa powder into the third bowl and stir well to combine.
- Using your scale, divide each dough mixture into 5 equal pieces, about 55g (2oz) per piece, and roll them into balls. Now take one ball and roll it into a rope approximately 22cm (9″) long. Then bend it and make a crescent. Dip your crescent into egg white, and roll it into sliced almonds. Repeat the procedure with all the remaining balls of pastry.
- Place your crescents onto a paper lined baking tray and bake them at 180°C (350°F) for about 15-20 minutes, until golden. Then leave them to cool down.
- Dip the plain crescents into tempered dark chocolate gingerbread crescents into tempered milk chocolate, and finally, your chocolate crescents into tempered white chocolate. Place them onto a paper lined baking tray until the chocolate sets.
- There, your delicious German almond crescents are done! Enjoy!
Copyright© PastryMaestra.comTM
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