You might have noticed that there are many recipes on the blog that involve almonds because I am fond of almonds and everything that is flavored with almonds. You won't be surprised that I like marzipan which is made out of almonds (and sugar and water) a lot. In Swedish (baking) cuisine marzipan is used quite a lot, too. However, today I am not sharing a Swedish recipe but a German recipe. 
Marzipanhörnchen - marzipan crescents - are a German classic which one can very often find at bakeries in Germany. These crescents consist of a large portion of marzipan so if you do not like marzipan I am afraid that this recipe might not be for you. But if you like marzipan I am convinced that these soft and chewy marzipan crescents - which are also very easy to make - will become a favorite of yours.

Makes 8 Marzipanhörnchen


  • 125 g / 4.5 ounces marzipan
  • 65 g / 1/2 cup powdered sugar
  • 15 g / 1/2 egg white (size M)
  • 25 g / 3 tablespoons all purpose flour
  • 50 g / 1/2 cup flaked almonds
  • 75 g /  2.5 ounces semi-sweet chocolate (50%), roughly chopped


  • Preheat the oven to 165 °C / 330 °F.
  • Line a baking sheet with parchment paper.
  • Grate or cut the marzipan into small pieces.
  • Place marzipan, powdered sugar, egg white and all-purpose flour in a bowl and mix until all ingredients are well combined, preferable in a standing mixer or with an electric mixer. The dough should have a sticky consistency.
  • Divide the dough into 8 pieces.
  • Sprinkle your work surface with flaked almonds. Roll each piece of dough into a 15 cm / 6 inches rope on the surface that you sprinkled with the almonds. The flaked almonds will stick to the marzipan dough.
  • Place the ropes onto the baking sheet; make sure that there is enough space between each rope. Curve each rope into a crescent shape. If you have any flaked almonds leftover sprinkle them over the crescents.
  • Bake marzipan crescents for 13 to 15 minutes or until they have a hint of golden color.
  • Let the marzipan crescents cool completely on the baking sheet.
  • Melt chocolate in a double boiler.
  • Dip both ends of each crescent into the melted chocolate or use a spoon and cover the ends with chocolate. I prefer and I use the latter method.
  • Place the crescents on a parchment lined board or plate and let dry.
  • Store the crescents in an air-tight container or cookie tin up two weeks.