Almond antlers biscuits (mandelhörnchen)
- Published: 13 Nov 24
- Updated: 18 Nov 24
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.
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Makes 12-14 -
Hands-on time 45 min. Oven time 10 min
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.
Nutrition
- Calories
- 186kcals
- Fat
- 12g (2.2g saturated)
- Protein
- 5.2g
- Carbohydrates
- 13g (12g sugars)
- Fibre
- 1.7g
- Salt
- trace