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Almond antlers biscuits (mandelhörnchen)

By: Coinneach MacLeod, The Hebridean Baker

Published: 13 Nov 24
Updated: 13 Nov 24

Almond antlers biscuits (mandelhörnchen)

Mandelhörnchen are gluten-free almond crescents from Germany. This recipe from The Hebridean Baker, AKA Coinneach MacLeod, is the perfect biscuit for a Christmas baking session in the kitchen.

Coinneach says: “I honestly can’t explain how moreish these chewy cookies are – I had to hide the tin before I ate them all myself.”

MacLeod brings storytelling, Gaelic flair and, most importantly, big colourful jumpers into the kitchen. Raised on the island of Lewis in Scotland’s Outer Hebrides, he’s written four bestselling cookbooks celebrating the flavours of Scotland and beyond. He’s a frequent guest on This Morning – and his own television show is scheduled to air in 2025. Follow Coinneach on Instagram.

Recipe taken from Hebridean Baker: The Scottish Cookbook by Coinneach MacLeod (Black & White Publishing £26) and tested by delicious.

Easy
November 2024

Test kitchen approved

Makes 12-14
Hands-on time 45 min. Oven time 10 min

Mandelhörnchen are gluten-free almond crescents from Germany. This recipe from The Hebridean Baker, AKA Coinneach MacLeod, is the perfect biscuit for a Christmas baking session in the kitchen.

Coinneach says: “I honestly can’t explain how moreish these chewy cookies are – I had to hide the tin before I ate them all myself.”

Recipe taken from Hebridean Baker: The Scottish Cookbook by Coinneach MacLeod (Black & White Publishing £26) and tested by delicious.

Gluten-free recipes

Nutrition: Per biscuit

Calories: 186kcals
Fat: 12g (2.2g saturated)
Protein: 5.2g
Carbohydrates: 13g (12g sugars)
Fibre: 1.7g
Salt: trace

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Before you start

These biscuits will keep in an airtight container for up to 3 days.

Save the yolks for adding to scrambled eggs or omelettes. Stir in a little salt and freeze them if you’re not going to use immediately. Thaw before use and cook thoroughly.

Before you start

These biscuits will keep in an airtight container for up to 3 days.

Save the yolks for adding to scrambled eggs or omelettes. Stir in a little salt and freeze them if you’re not going to use immediately. Thaw before use and cook thoroughly.

Ingredients

250g marzipan, coarsely grated
150g ground almonds
100g icing sugar, sifted
2 medium egg whites
85g flaked almonds
100g dark chocolate
½ tsp coconut oil

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Method

Heat the oven to 150°C/130°C fan/gas 2. Line the baking sheets with baking paper.
Combine the grated marzipan, ground almonds, icing sugar and egg whites in a large bowl. Mix with a wooden spoon, then knead the mixture into a dough using your hands. The dough will be sticky and messy.
Pinch off walnut-size pieces of dough and roll them between your hands to form logs about 9cm long. Tip the flaked almonds into a shallow dish, then roll the logs in the flaked almonds until coated all over. Bend the logs into crescent shapes, then gently transfer them to the prepared baking sheets. Repeat until all the dough is used up.

Bake for 18 minutes until just golden. Leave the cookies to cool on the sheets for a minute before transferring them to a wire rack to cool completely.
Add the chocolate and coconut oil to a heatproof bowl set over a pan of simmering water (don’t let the bowl touch the water). Stir until melted and glossy.
Dip each end of the crescents into the melted chocolate. Put the dipped crescents back onto the wire rack and allow to set for 1 hour. Now let’s see just how long these mouthwatering wee cookies last!