The German recipe is here.
9 to 10 pieces
Preheat your oven on 170°C. Put paper on the baking plate.
You make a dough from the raw Marzipan, sugar, starch and egg-white. One can use a powered machine for this. Or bare hands and feel the flinching of the raw Marzipan …
Put the almonds on a plate.
Partition the dough with a spoon (“abstechen” is the German terminus technicus), roll it in the almonds, make it a rope-like thing, put it on the baking plate in the form of a Hörnchen – a small Horn*.
Put it in the oven for around 10 minutes, they should be yellow.
Prepare the confiture, make it real hot, add a little water. Put it over the ready baked Hörnchen.
Heat the chokolate glaze and paint their ends black, hear them laugh.
It doesn’t get any simpler. You can use bought raw Marzipan or produce it yourself. One can use raw Marzipan with saied sugar and Rosenwasser to have a more sophisticated basis.
If you are good you have them prepared, the kitchen cleaned, and the Hörnchen eaten within an hour, no traces left. :) “Hörnchen, was für Hörnchen? Ich krieg’ nie irgendwelche Hörnchen …”
* Cf. GRIMM, WB, vol. X, Sp. 1822, who distinguishes four different meanings of the word: corniculum, 1) small horn on animals (…), 2) small instrument in form of a horn (…), 3) a piece of bakery in form of a small horn in Hassia (also in Thuringia and Saxony), 4) small flurry animals, kind of Eichhörnchen – LGS!