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Almond and chocolate sandwich cookie.
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4.75 from 4 votes

Almond and Chocolate Sandwich Cookies

Do you remember the last time that you were in the supermarket on the cookie aisle and you saw those very expensive cookies in the white bag? Well, the Almond and Chocolate Sandwich Cookies will definitely remind you of one of the more popular types, which will go unnamed!
Prep Time15 mins
Cook Time30 mins
Refrigerated Cookie dough2 hrs
Total Time2 hrs 45 mins
Course: Cookies
Cuisine: American
Servings: 24 cookies
Calories: 137kcal
Author: Chula King


  • 1 cup whole almonds, skinned, toasted, and cooled (See Tips 1 and 2)
  • ¾ cup (5.25 ounces), plus 3 Tablespoons (.9375 ounces) granulated sugar
  • ½ cup (1 stick, 4 ounces) unsalted butter, room temperature (See Tip 3)
  • 1 large egg
  • 1 ½ teaspoons vanilla extract
  • 1 teaspoon baking powder
  • teaspoon salt
  • ¾ cup (3.75 ounces) all-purpose flour
  • 1 cup (6 ounces) semisweet chocolate chips (See Tip 4)


  • In a food processor fitted with a chopping blade, process the almonds and 3 Tablespoons of the sugar until the almonds are finely ground. Set aside.
  • In a mixing bowl, beat butter and the remaining ¾ cup of sugar on high speed until the mixture is light in color and texture, at least 3 minutes. Beat in the egg, vanilla extract, baking powder, and salt until well blended. Add the almond mixture, blending just until smooth. On low speed, gradually beat in the flour mixture just until smooth. Cover the dough tightly with plastic wrap. Refrigerate until the dough is thoroughly chilled, at least 2 hours or up to 5 days.
  • Preheat the oven to 350° F. Line two large baking sheets with parchment paper. Using a small ice cream scoop, portion the dough into 48 pieces. Roll the dough into small balls; place about 2 inches apart on the prepared baking sheets. Bake in the center to the top third of the oven until the cookies are lightly browned all over, 10 to 12 minutes. Let the cookies cool on the baking sheets for 3 minutes. Carefully transfer to wire cooling racks and cool completely.
  • Melt the chocolate chips in the microwave in 20 second increments on 50% power.
  • Using a small icing spatula or knife, spread about a teaspoon on the underside of a cookie, then sandwich it with another cookie, placing them back to back. When the chocolate has cooled and set, store cookies at room temperature in an airtight container. Yield: 4 dozen single cookies; 2 dozen sandwich cookies. (See Tip 5)


  1. If whole almonds with skin are used, blanch to remove the skins. To blanch, add the almonds to boiling water. Let stand for three minutes. Slip the skins off. To toast the nuts, spread them on a baking sheet. Bake in a preheated 350° F oven for 15 to 20 minutes or until golden brown. Processing the nuts with sugar keeps them from releasing too much oil from the blade's friction.
  2. Pecans can be used in place of almonds. Toast for about 8 minutes at 350°F.
  3. Salted butter can be substituted in this recipe. However, omit adding ⅛ teaspoon of salt to the recipe.
  4. May substitute bittersweet chocolate chips for semisweet chocolate chips.
  5. Omit the chocolate filling to make an excellent wafer-type cookie.


Calories: 137kcal | Carbohydrates: 13g | Protein: 2g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 17mg | Sodium: 16mg | Potassium: 92mg | Fiber: 1g | Sugar: 8g | Vitamin A: 130IU | Calcium: 29mg | Iron: 0.8mg