Almond and Chocolate Sandwich Cookies
Indulge in the irresistible combination of nutty almonds and velvety chocolate with these Almond and Chocolate Sandwich Cookies. Perfectly tender, buttery almond cookies are paired with a luscious homemade chocolate ganache filling, creating the ultimate dessert sandwich. Enhanced with almond and vanilla extracts and the earthy richness of ground almonds, these cookies boast a delicate texture and a flavor profile that’s both sophisticated and comforting. With just 30 minutes of prep time, they’re surprisingly easy to make – ideal for special occasions or everyday indulgence. Garnish them with a light dusting of powdered sugar for an elegant finish, and enjoy a bakery-quality treat made right in your own kitchen. Perfect for holiday baking, tea parties, or a sweet snack, these cookies are sure to be a crowd-pleaser!
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Recipe Information
Ingredients
- 226 grams Unsalted butter
- 100 grams Granulated sugar
- 1 teaspoon Almond extract
- 1 teaspoon Vanilla extract
- 260 grams All-purpose flour
- 60 grams Ground almonds
- 0.25 teaspoon Salt
- 150 grams Semi-sweet chocolate chips
- 60 milliliters Heavy cream
- 30 grams Powdered sugar (for garnish, optional)
Instructions
Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper.
In a large mixing bowl, cream together the unsalted butter and granulated sugar using a hand or stand mixer until light and fluffy, about 2-3 minutes.
Add the almond extract and vanilla extract to the mixture, and continue to beat until combined.
In a separate bowl, whisk together the all-purpose flour, ground almonds, and salt.
Gradually add the dry ingredients to the butter mixture, mixing on low speed until the dough just comes together. Do not overmix.
Lightly flour your work surface and roll the dough out to about 0.5 cm (1/4 inch) thickness. Use a round cookie cutter (approximately 6 cm/2.5 inches in diameter) to cut out cookies and place them onto the prepared baking sheets, spacing them 2.5 cm (1 inch) apart.
Gather scraps of dough, roll them out again, and repeat until all the dough is used.
Bake the cookies for 10-12 minutes, or until the edges are lightly golden. Remove from the oven and allow them to cool completely on a wire rack.
To prepare the chocolate filling, heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Do not let it boil.
Pour the hot cream over the semi-sweet chocolate chips in a heatproof bowl. Let it sit for 2-3 minutes, then stir until smooth and glossy. Allow the ganache to cool slightly so it thickens, but is still spreadable.
Spread a teaspoon of the chocolate ganache filling onto the flat side of one cookie, then sandwich it with another cookie. Repeat with the remaining cookies.
Optionally, dust the tops of the sandwich cookies with powdered sugar for garnish.
Store the Almond and Chocolate Sandwich Cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Nutrition Facts
Calories |
4360 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 286.0 g | 367% | |
| Saturated Fat | 152.6 g | 763% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 560 mg | 187% | |
| Sodium | 58 mg | 3% | |
| Total Carbohydrate | 442.2 g | 161% | |
| Dietary Fiber | 24.6 g | 88% | |
| Total Sugars | 213.8 g | ||
| Protein | 51.2 g | 102% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 243 mg | 19% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 759 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
