Ingredients for Almond And Chocolate Sandwich Cookies
- Whole Almond
- 3 tablespoons granulated sugar + 3/4 cup granulated sugar
- All Purpose Flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- Unsalted Butter
- 1 large egg
- 1 teaspoon almond extract
- Bittersweet Chocolate
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How to Make Almond And Chocolate Sandwich Cookies
- In a food processor, finely grind 1 cup of almonds with 3 tablespoons of granulated sugar.
- Set aside the almond mixture.
- In a separate bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon salt.
- In a mixing bowl, cream together 1 cup (2 sticks) unsalted butter and 3/4 cup granulated sugar until light and fluffy (about 3 minutes).
- Beat in 1 large egg and 1 teaspoon almond extract. Then, gradually add the almond mixture, mixing until combined.
- Reduce mixer speed to low and gradually add the dry ingredients (flour mixture) until just combined. Do not overmix.
- Cover the dough tightly with plastic wrap.
- Refrigerate the dough for at least 2 hours, or up to 5 days, to allow it to chill thoroughly.
- Preheat oven to 350°F (175°C).
- Line baking sheets with parchment paper.
- Using a teaspoon, portion the dough into 80 equal-sized pieces.
- Roll each piece into a ball between your palms.
- Place the dough balls about 1 1/2 inches apart on the prepared baking sheets. Do not overcrowd.
- Bake for 10-12 minutes, or until the cookies are lightly golden brown.
- Let the cookies cool on the baking sheets for 3 minutes before transferring them to a wire rack to cool completely.
- Melt 6 ounces of semi-sweet chocolate chips in a double boiler or microwave in 30-second intervals, stirring until smooth.
- Using a small icing spatula or knife, spread about 1/2 teaspoon of melted chocolate onto the flat side of one cookie. Top with another cookie to create a sandwich.
- Refrigerate the sandwich cookies briefly to allow the chocolate to set.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
19g
Fat
8g
Carbs
2g
