Almond Horns Cookies 4 Ingredients No Eggs No Dairy

Almond horn cookies are traditionally made in Germany around Christmas using marzipan paste from the store and almond flour. My version is easier, made with simple pantry ingredients, no egg whites, no fat, and no dairy. Because the cookies have no fat and use powdered sugar, it create a soft, chewy, sticky almond cookie. It’s like eating baked marzipan. I like to decorate the horn cookies by adding a few sliced almonds on top of the center of each horn cookie for crispiness and then dip each ends into melted dark chocolate. That’s how the traditional almond horn cookies are served in eastern France where I am coming from.

Ingredients and Substitutions

You only need 4 ingredients for the dough (including water!). Here’s how to pick them.

Almond Flour – Almond flour is the primary ingredient that forms the base of these cookies, creating their signature chewy and moist texture and keeping them gluten-free. You can use almond meal (which is coarser), but the cookies will turn darker and grainier. You cannot use gluten-free flour in this recipe or coconut flour. Powdered Sugar – Powdered sugar sweetens the dough and helps bind it into a marzipan-like consistency. Replace the sugar with powdered erythritol or allulose for a sugar-free option. Water – Water adds moisture to create a sticky dough. Adjust as needed to achieve the right consistency. Almond Extract – Almond extract boosts the marzipan flavor essential for these cookies. Substitute with vanilla extract for a milder taste or omit if preferred. Sliced Almonds – These add texture and crunch when pressed onto the cookies. You can also use slivered almonds or not add anything. Dark Chocolate Chips – If you want to create a fancier look, dip the cookies in chocolate. Any dairy-free chocolate chips, including white or semi-sweet, can be used. Coconut Oil – Coconut oil helps melt the chocolate for dipping and gives it a glossy finish. Substitute with light olive oil or skip for a slower hardening process.