Chocolate-dipped almond crescents (Mandelhörnchen) from Classic German Baking: The Very Best Recipes for Traditional Favorites, from Pfeffernüsse to Streuselkuchen (page 20) by Luisa Weiss

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on February 18, 2020

    These were easy to make; the trickiest part was coating each cookie in nuts, as the dough was fairly fragile (but easy to stick back together). I only got 9 cookies. They needed an extra 5 minutes to bake. I tried brushing chocolate on the bottom of one cookie, but then dipping the ends was super messy (and the chocolate wasn't deep enough in the bowl), so I just spooned the chocolate over the ends instead. The cookies were chewy and delicious, just like the ones I remember from Germany.

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