Ingredients

Step by step

1. Tear the marzipan into pieces; add to the bowl of a food processor with the ground almonds, icing sugar, almond extract and lemon juice. In a bowl, whisk one of the egg whites to soft peaks and add to the processor. Pulse a few times until the dough comes almost together (be careful not to overmix here), then scrape out onto a clean surface and knead briefly to make a tacky dough.
2. Remove a 25g chunk of dough and shape it into a ball, then roll on a surface to create a sausage shape, around 12-14cm long, tapering each end to make them slimmer than the centre. Repeat with the rest of the dough. Transfer to a tray lined with baking paper. Keep the dough and the horns loosely covered while you work to prevent them from drying out.
3. Spread the chopped pistachios or flaked almonds out on a plate. In a shallow bowl, beat the remaining egg white with a fork until frothy, then taking each marzipan roll in turn, brush lightly all over with egg white and roll gently in the nuts to coat. Bend at each end to create a crescent horn shape. Return to the baking tray and repeat with the remainder.
4. Chill for at least 30 minutes. Preheat the oven to 160°C, fan 140°C, gas 3. Bake for 15-20 minutes until the ends begin to turn golden – don’t allow them to get too dark.
5. Cool on the tray for 10 minutes then transfer to a wire rack.
6. When cool, melt the chocolate in a heatproof bowl set over a pan of barely simmering water. Use a teaspoon to coat each end of the biscuit in the melted chocolate, allowing the excess to drip off. Place on a lined tray and repeat with the remainder.
7. Set aside in a cool place for the chocolate to set and harden. Once set, pack into cellophane or paper bags, small tins or jars for gifting. Write festive wishes on a card and tie with ribbon.
   
   *Use dairy-free chocolate, and check your marzipan is gluten-free, if required.
   Tip

   For a more traditional finish, roll in flaked almonds rather than pistachios before baking.