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.

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

Nutrition

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

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine