Almond antlers biscuits (mandelhörnchen)

Method

1. Heat the oven to 150°C/130°C fan/gas 2. Line the baking sheets with baking paper.
2. Combine the grated marzipan, ground almonds, icing sugar and egg whites in a large bowl. Mix with a wooden spoon, then knead the mixture into a dough using your hands. The dough will be sticky and messy.
3. Pinch off walnut-size pieces of dough and roll them between your hands to form logs about 9cm long. Tip the flaked almonds into a shallow dish, then roll the logs in the flaked almonds until coated all over. Bend the logs into crescent shapes, then gently transfer them to the prepared baking sheets. Repeat until all the dough is used up.
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5. Bake for 18 minutes until just golden. Leave the cookies to cool on the sheets for a minute before transferring them to a wire rack to cool completely.
6. Add the chocolate and coconut oil to a heatproof bowl set over a pan of simmering water (don’t let the bowl touch the water). Stir until melted and glossy.
7. Dip each end of the crescents into the melted chocolate. Put the dipped crescents back onto the wire rack and allow to set for 1 hour. Now let’s see just how long these mouthwatering wee cookies last!