Italian almond horn cookies

Chocolate Dipped Almond Horn Cookies are chewy, naturally gluten free almond cookies that are perfect for holiday baking!

Pastry chef Gesine Bullock-Prado takes the base dough for our beloved Almond Cloud Cookies and turns it into a traditional German treat, Mandelhörnchen. Known commonly as almond horns, these chewy almond cookies are dipped in chocolate and sprinkled with sliced almonds for enhanced texture and flavor.

Ricciarelli - classic Italian Almond Cookies with a chewy but light center and a perfectly toasty crust of thinly sliced almonds. Reminiscent of macaroons but originating from Siena Tuscany not France, these melt in your mouth biscuits are the perfect Christmas cookies. Naturally gluten free, dairy free and so easy to make, enjoy alongside a fresh espresso or cappuccino!

These almond paste cookies, German Mandelhörnchen or almond horns, are almond-flavored cookies that are dipped in chocolate. They’re dense, chewy and can be made weeks…

Oh my cookies. I’m taking my love for almond horn cookies and turning them into little almond horn bite sized yumminess! If you’re a marzipan person lik

A blog about Italian food, quick and easy recipes, cooking experiences and tips. Visit my blog - get inspired and creative!

Easy Italian Almond Paste Cookies are moist and chewy on the inside, crispy and crunchy on the outside. Made with just a few ingredients, they’re super easy to make and naturally gluten-free.

Learn how to make authentic Italian Almond Cookies with this easy cookie recipe! These traditional Italian cookies are perfect for holidays or to bring to a cookie exchange party. Their chewy texture and delightful almond flavor give these cookies a unique flavor. Simple, delicious, this cookie recipe is perfect for sharing.

Learn how to make popular German almond crescent cookies (Mandelhörnchen) with just 6 simple ingredients, for the perfect coffee break treat!

My family has been making these delicate, fruit-filled Italian horn cookies for generations. They’re light and flaky, with the look of an elegant old-world pastry. —Gloria Siddiqui, Houston, Texas